1 1/2 lbs. carrots, cut up or 2 (16 oz.) cans diced carrots, drained
2 beaten eggs
1 (14 oz.) can sweetened condensed milk
1 tbsp. pumpkin pie spice
Dash salt
1 unbaked 9" pastry shell
1/2 c. packed brown sugar
1/4 c. butter, melted
1 c. chopped pecans

If using fresh carrots, cook 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, food processor, or food mill until 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.