![](https://cdn.statically.io/img/www.allrecipes.com/thmb/klGl3OPLQhg8LeZCuGbGjT5pFJc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9427709-55acf8c4c78f4f3183c9100cdf94eca5.jpg)
Ingredients
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1 (9 inch) unbaked pie shell
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½ cup packed brown sugar
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¼ cup butter, melted
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1 cup chopped pecans
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4 cups carrots, cut into 1 inch pieces
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2 eggs
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1 (14 ounce) can sweetened condensed milk
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1 teaspoon pumpkin pie spice
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1 pinch salt
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
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To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
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Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts (per serving)
523 | Calories |
29g | Fat |
60g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 523 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 10g | 51% |
Cholesterol 78mg | 26% |
Sodium 324mg | 14% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 12% |
Total Sugars 45g | |
Protein 8g | 17% |
Vitamin C 5mg | 6% |
Calcium 195mg | 15% |
Iron 2mg | 8% |
Potassium 498mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.