Carrot Pecan Crunch Pie

Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger.

• Calories: 523 Calories

Ingredients

• 2 eggs
• ½ cup packed brown sugar
• 1 cup chopped pecans
• 1 pinch salt
• 1 (14 ounce) can sweetened condensed milk
• ¼ cup butter, melted
• 1 teaspoon pumpkin pie spice
• 1 (9 inch) unbaked pie shell
• 4 cups carrots, cut into 1 inch pieces

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.

Step 3

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.

Step 4

Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.