This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CARROT-PECAN PIE

Smoother texture than traditional pumpkin pie; light, luscious flavor

2 cups thinly sliced carrots (about 6 medium)
1 cup water
Salt
Sugar
2 eggs
1 cup milk (can be undiluted evaporated)
1/4 cup butter or margarine, softened
1/2 teaspoon each nutmeg and cinnamon
1/8 teaspoon ginger
1 unbaked 9-inch pie shell
Sugared Pecans (recipe follows)
Whipped cream (optional)

Put carrots, water and a dash each of salt and sugar in small heavy saucepan. Cover and cook over low heat until very tender, about 30 minutes. Drain if any liquid remains. Whirl in blender until carrots are pureed. In large bowl beat eggs lightly with whisk. Beat in carrot puree, milk, 1/2 cup sugar, the butter, spices and 1/4 teaspoon salt until blended. Pour into pie shell. Top with Sugared Pecans. Bake in preheated 375° oven 45 to 50 minutes or until knife inserted near center comes out clean. Cool completely. Serve with whipped cream. Makes 8 servings.

SUGARED PECANS Melt 1 tablespoon butter or margarine in small saucepan over low heat. Stir in 1 tablespoon packed brown sugar just until melted. Add 1/2 cup pecan halves or pieces. Stir until pecans are coated with the syrup.