Pecan Topped Carrot Pie

Pecan Topped Carrot Pie

4 cups sliced fresh carrots
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
Dash of Salt
1 unbaked pastry shell (9 inches)
1 cup chopped pecans
1/2 cup packed brown sugar
3 tbsp butter, melted

Add 1 inch of water to a large saucepan. Add the carrots. Bring to a boil. Reduce the heat. Cover and cook for 9 to 11 minutes or until tender. Drain and cool. Place the carrots, milk, eggs, pumpkin pie spice, cinnamon, and salt in a blender. Cover and process until pureed. Process for 1 minute longer. Pour into the pastry shell. Combine
the pecans, brown sugar, and the butter. Sprinkle over the filling. Bake at 375 F for 45-50 minutes or until a knife inserted near the center comes out clean and the edges are browned. Cover the edges of the crust with foil during the last 20 minutes to prevent over browning, if necessary. Cool on a wire rack. Makes 6-8 servings