Carrot Pecan Crunch Pie - cooking recipe

Ingredients

1 1/2 lb. carrots, cut up
2 well beaten eggs
1 (14 oz.) 1 1/4 c. sweetened condensed milk
1 Tbsp. pumpkin
pie spices
dash of salt
1 unbaked pie shell
1/2 c. brown sugar
1/4 c. margarine, melted
1 c. chopped pecans

Preparation

Cook carrots, covered in 1 cup of water, for 30 to 40 minutes or until tender.
Drain.
Puree or mash carrots.
Should yield 2 cups.