Description

You have probably never knew that there was such a thing as carrot pie, right? Well, everyone knows about carrot cake, so why not carrot pie? It's definitely worth trying this different twist on a dessert.

Ingredients

• 4 c. freshly sliced carrots
• 14 oz. can sweetened condensed milk
• 2 eggs
• 1 t. pumpkin pie spice
• 1/2 t. ground cinnamon
• dash salt
• 1- 9 inch unbaked pastry shell
• 1 c. chopped pecans
• 1/2 c. packed brown sugar
• 3 T. butter, melted

Steps

1. Preheat oven to 375 degrees.
2. Add 1 inch of water to a large saucepan; add carrots; bring to a boil; reduce heat; cover; cook for 9-11 minutes or until tender; drain; cool.
3. Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender; cover; process until pureed; process 1 minute longer. Pour into pastry shell.