Directions:
- Add 1 inch of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain and cool.
- Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
- Bake at 375F for 50 minutes or until a knife inserted near the center comes out clean and the edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.)
- Cool on a wire rack.
- Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.56 Kcal (2581 kJ) | ||
| Calories from fat | 353.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.32g | 60% | |
|---|---|---|---|
| Cholesterol | 69.24mg | 23% | |
| Sodium | 263.92mg | 11% | |
| Potassium | 565.56mg | 12% | |
| Total Carbs | 61.4g | 20% | |
| Sugars | 44.51g | 178% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 2mg | 11% | |
| Calcium | 207.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 310.85 Kcal (1301 kJ) | ||
| Calories from fat | 178.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.83g | 60% | |
|---|---|---|---|
| Cholesterol | 34.91mg | 23% | |
| Sodium | 133.06mg | 11% | |
| Potassium | 285.13mg | 12% | |
| Total Carbs | 30.96g | 20% | |
| Sugars | 22.44g | 178% | |
| Dietary Fiber | 2.74g | 22% | |
| Protein | 5.3g | 21% | |
| Vitamin C | 2.9mg | 9% | |
| Vitamin A | 0.3mg | 23% | |
| Iron | 1mg | 11% | |
| Calcium | 104.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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