Carrot Pecan Crunch Pie

• 2 (16 oz.) cans diced carrots, drained
• 2 beaten eggs
• 1 (14 oz.) can sweetened condensed milk
• 1 tsp. pumpkin pie spice
• 1/8 tsp. salt
• 1 (9-inch) unbaked pie shell
• 1/2 c. firmly packed brown sugar
• 1/4 c. butter or margarine, melted
• 1 c. chopped pecans

1. Puree carrots in a blender or food processor until smooth. Carrots should measure 2 cups.
2. Set aside.
3. Combine eggs, sweetened condensed milk, pumpkin spice and salt.
4. Add carrots and mix well. Pour mixture into unbaked pie shell.
5. To make a topping, combine the last 3 ingredients and mix well.
6. Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375u0b0 for 20 to 25 minutes.
7. Remove foil.
8. Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean.
9. Makes 8 servings.

carrots, eggs, condensed milk, pumpkin pie spice, salt, shell, brown sugar, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032397 (may not work)