• Ingredients
  • 1 (9 inch) unbaked pie shell
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 cup chopped pecans
  • 4 cups carrots, cut into 1 inch pieces
  • 2 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon pumpkin pie spice
  • 1 pinch salt


  • Preheat oven to 375 degrees F (190 degrees C).
  • To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
  • To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
  • Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.

Nutritional Information

Amount Per Serving  Calories: 429 | Total Fat: 19.4g | Cholesterol: 85mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pecan Crunch Pie Servings Per Recipe: 8 Amount Per Serving Calories: 429

  • Total Fat: 19.4g
  • Cholesterol: 85mg
  • Sodium: 372mg
  • Total Carbs: 58.3g
  •     Dietary Fiber: 2g
  • Protein: 7.2g