Like a classic pumpkin pie, but this lovely, light pie is made with pureed carrots. The custard is poured into a pie shell, sprinkled with pecans and baked. Serve with whipped cream flavored with candied ginger.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie shell
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1 cup chopped pecans
- 4 cups carrots, cut into 1 inch pieces
- 2 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
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.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.