- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
- To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Per Serving: 523 calories; 29.2 60.2 8.4 78 324 Full nutrition
ReviewsRead all reviews 9
What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband, who likes old-fashioned cooking, really enjoyed this one. We ate it warm, and then enjoy...
This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon, 1/2 tsp. each of nutmeg and giner, and 1/4 tsp. cloves. DELICIOUS!!!!
This pie has been a huge hit everywhere I take it! I've found that the topping is best if the pecans have been finely chopped, it melts evenly distributed on top and every piece has the same am...
I followed this recipe as is, and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crus...
the flavor was excellent, but the recipe lost a star for looks and texture. the filling does not look that appealing and is not smooth like pumpkin pie filling. it sure is good though. i didn't ...
The bomb. Did not put the topping on, still beats pumpkin pie, nice texture.
I really liked this pie. It tasted like a pumpkin or sweet potato pie. I used a graham cracker crust. The topping was just a little too sugary for my taste, so I will probably use a little le...