2 (16 oz.) cans cooked carrots, drained
2 eggs
1 (14 oz.) can sweetened condensed milk
1 tbsp. pumpkin pie spice
Dash of salt

TOPPING:

1/2 c. brown sugar
1/4 c. butter
1 c. chopped pecans

Drain carrots; run through grinder. Combine eggs; beat well. Add can of sweetened condensed milk and salt and pumpkin pie spice. Add to carrot mixture. Pour into 9 inch pie pan.

TOPPING: Combine brown sugar, butter and pecans. Sprinkle on top of pie. Cover pie with foil and bake for 20-25 minutes at 375 degrees. Uncover and bake 20 minutes more.