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Pecan-Topped Carrot Pie Recipe

Pecan-Topped Carrot Pie Recipe

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Ingredients:

Serving

Directions:

Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool.
Place the carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling.
Bake at 375° for 45-50 minutes or until a knife inserted near the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	624.91 Kcal (2616 kJ)
Calories from fat	422.14 Kcal
		% Daily Value*
Total Fat	46.9g	72%
Cholesterol	71.43mg	24%
Sodium	273.89mg	11%
Potassium	526.19mg	11%
Total Carbs	48.7g	16%
Sugars	26.18g	105%
Dietary Fiber	7.25g	29%
Protein	9.1g	18%
Vitamin C	5.7mg	10%
Vitamin A	0.9mg	31%
Iron	2.7mg	15%
Calcium	102.4mg	10%

Amount Per 100 g
Calories	307.78 Kcal (1289 kJ)
Calories from fat	207.91 Kcal
		% Daily Value*
Total Fat	23.1g	72%
Cholesterol	35.18mg	24%
Sodium	134.89mg	11%
Potassium	259.15mg	11%
Total Carbs	23.98g	16%
Sugars	12.9g	105%
Dietary Fiber	3.57g	29%
Protein	4.48g	18%
Vitamin C	2.8mg	10%
Vitamin A	0.5mg	31%
Iron	1.3mg	15%
Calcium	50.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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