Pecan-Topped Carrot Pie

Directions

1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
2. Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook until tender, 9-11 minutes. Drain and cool.
3. Place carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into crust. Combine pecans, brown sugar and butter; sprinkle over filling.
4. Bake until a knife inserted in the center comes out clean and edges are browned, 45-50 minutes. Cover edge loosely with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.