Pecan Carrot Pie (Much Like Pumpkin)

Family Favorites

By
@Quinnn

When I was a young bride and knew little about cooking, baking or gardening, I was incredibly blessed that my first home was next to the best cook/gardener I've ever known.

Mary had a massive, impressive garden that yielded a bounty of beautiful fruits and vegetables each year. Knowing that I knew little about cooking, Mary would lovingly place a brown paper bag from her garden on my porch with a simple recipe stapled to the side.

This recipe was attached to a beautiful bag of carrots, and I've been making it ever since.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

4 c
fresh, cooked carrots
1 can(s)
14 oz. sweetened condensed milk
2 large
eggs
1 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
1/8 tsp
salt
1
unbaked pie shell
1 c
chopped pecans
1/2 c
brown sugar
3 Tbsp
melted butter

Step-By-Step

1Preheat oven to 375 degrees. Place carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed, then process one minute longer.
2Pour into pie crust.
3Combine pecans, brown sugar and butter. Sprinkle over filling. Cover outer edge with foil. Bake at 375 degrees until knife inserted in center comes out clean.

About this Recipe

Course/Dish: Pies, Other Desserts, Nuts
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free