Instructions: Ds Salt 1 9" pastry shell; unbaked 1/2 c Brown sugar; packed 1/4 c Margarine; melted 1 c Pecans; chopped
* or use two cans carrots.

If using fresh carrots, cook carrots, covered, in about 1 cup water for 30 to 40 minutes or till very tender. Drain. Puree cooked or canned carrots in a blender, food processor, or food mill till smooth. (You should have about 2 cups.) In a large mixing bowl combine eggs, sweetened condensed milk, pumpkin pie spice, and salt. Add carrots; mix well. Turn into pastry shell. In a small bowl combine brown sugar and margarine or butter; stir in pecans. Sprinkle evenly over pie. Cover edge of pie with foil. Bake in a 375 oven for 25 minutes. Remove foil; bake for 20-25 minutes more or till a knife inserted near center comes out clean. Cool immediately on a wire rack.

Makes 8 servings.

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