Zenith Carrot Pecan Crunch Pie - cooking recipe

Ingredients

1 1/2 lb. carrots, cut up or 2 (16 oz.) cans diced carrots, drained
2 beaten eggs
1 (14 oz.) can (1 1/4 c.) sweetened condensed milk
1 Tbsp. pumpkin pie spice or to taste
dash of salt
1 unbaked 9-inch pastry shell
1/2 c. packed light brown sugar
1/4 c. margarine or butter, melted
1 c. chopped pecans

Preparation

If using fresh carrots, cook the carrots, covered, in about 1 cup water for 30 to 40 minutes, or until very tender.
Drain. Puree cooked or canned carrots in a blender, a food processor, or food mill until smooth.
You should have about 2 cups.