Pecan Carrot Pie (Much Like Pumpkin)
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.
4 cfresh, cooked carrots
1 can(s)14 oz. sweetened condensed milk
1 tsppumpkin pie spice
1/2 tspground cinnamon
1unbaked pie shell
1 cchopped pecans
1/2 cbrown sugar
3 Tbspmelted butter
How to Make Pecan Carrot Pie (Much Like Pumpkin)
- Preheat 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.
- Pour into pie crust.
- Combine 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.