Carrot Pecan Crunch Pie

1. 1

   Puree carrots in a blender or food processor until smooth. Carrots should measure 2 cups.

2. 2

   Set aside.

3. 3

   Combine eggs, sweetened condensed milk, pumpkin spice and salt.

4. 4

   Add carrots and mix well. Pour mixture into unbaked pie shell.

5. 5

   To make a topping, combine the last 3 ingredients and mix well.

6. 6

   Sprinkle evenly over pie. Cover the crust of pie with foil to prevent overbrowning and bake at 375u00b0 for 20 to 25 minutes.

7. 7

   Remove foil.

8. 8

   Continue to bake for 20 to 25 more minutes or until knife inserted in center comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.