Great Grandma's Carrot Pecan Pie
My Great Grandma Charlotte Andrews Kennedy just jazzed it up a bit with the pecan topping and sweetened condensed milk... it is good either way.
*** You can substitute: Sweet potatoes, pumpkin, or squash in place of the carrots... they all taste good!
Play With Your Food! xo
Blue Ribbon Recipe
Yum! This is not your average pecan pie. It's a cross between a carrot cake and a pecan pie. It's a match made in pie heaven! The crunchy brown sugar and not topping is the perfect touch. It tastes like fall with every bite. The Test Kitchen
1prepared pie crust
8 largecarrots, cooked and pureed
3 largeeggs, beaten well
1/2 tspeach: ground cloves, ground allspice, ground ginger, ground nutmeg
1 1/2 Tbspground cinnamon
1/2 cbrown sugar, firmly packed
1 can(s)(14-ounces) sweetened condensed milk
3/4 cbrown sugar, firmly packed
1/3 cbutter, softened
1 1/3 cpecans