Pecan Carrot Pie

• 2 cups sliced carrots
• 1 cup water
• 1 cup half-and-half cream
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 1 unbaked pastry shell (9 inches)
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 1 cup chopped pecans

1. In a saucepan, simmer carrots in water for 20 minutes or until tender; drain. Place carrots and cream in a blender; cover and process until smooth. In a bowl, cream butter and brown sugar. Add eggs, nutmeg, cinnamon, salt, ginger and carrots; mix well. Pour into pastry shell. Bake at 450u0b0 for 15 minutes.
2. For topping, melt butter in a small saucepan. Stir in brown sugar until dissolved. Add pecans; stir until coated, about 2 minutes. Spoon over carrot filling. Reduce heat to 325u0b0, bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Cool completely. Store in the refrigerator.

carrots, water, cream, butter, brown sugar, eggs, ground nutmeg, ground cinnamon, salt, ground ginger, pastry shell, butter, brown sugar, pecans

Taken from www.tasteofhome.com/recipes/pecan-carrot-pie/ (may not work)