Pecan-Topped Carrot Pie

I know this sounds a little unconventional but this is amazing and easy to make! It kind of reminds me of pumpkin or sweet potato pie but the crunchy pecan top is so yummy it may be better. Bon apetite!

4 c. sliced fresh carrots

1 can (14 oz) sweetened condensed milk

2 eggs

1 tsp pumpkin pie spice

1/2 tsp ground cinnamon

Dash salt

1 unbaked pastry shell (9in)

1 c. chopped pecans

1/2 c. packed brown sugar

3 T butter, melted

Add 1 in. water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 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 1 min. longer. Pour into pasty shell. Combine the pecans, brown sugar and butter; sprinkle over filling.

Bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refridgerate leftovers. Yield 6-8 servings.