People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! —Darlene King, Estevan, Saskatchewan
Ingredients
- Dough for single-crust pie
- 4 cups sliced fresh carrots
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Dash salt
- 1 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 tablespoons butter, melted
Directions
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
- Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook until tender, 9-11 minutes. Drain and cool.
- Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into crust. Combine pecans, brown sugar and butter; sprinkle over filling.
- Bake until a knife inserted in the center comes out clean and edges are browned, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
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