2 (16 oz.) cans diced carrots, drained
2 eggs, beaten
1 (14 oz.) Eagle Brand milk
1 tsp. pumpkin pie spice
1/8 tsp. salt, optional
1 9" unbaked pie shell
1/2 c. firmly packed brown sugar
1/4 c. butter, melted
1 c. chopped pecans

Puree carrots in blender until smooth. Carrots should measure 2 cups. Set aside. Combine eggs, condensed milk, spice and salt. Add carrots and mix well. Pour mixture into unbaked pie shell.

To make a topping combine last 3 ingredients and mix well. Sprinkle evenly over pie. Cover the crust of pie with foil to prevent over browning and bake at 375 degrees for 20-25 minutes more, or until inserted knife comes out clean.