Carrot Pecan Pie

Here's my mom's recipe for a great pie. I would much rather have it than pumpkin pie.

2 cups cooked pureed carrots
2 beaten eggs
1- 14 oz. can sweetened condensed milk (1-1/4 cups)
1 Tablespoon pumpkin pie spice
Dash salt
1 unbaked pie shell (9")
1/2 cup brown sugar
1/4 cup melted butter or margarine
1 cup pecans

Cook carrots and puree, cool.
In large bowl combine eggs, condensed milk, spice, and salt.
Add carrots, mix well.
Turn into pastry shell.
In small bowl combine brown sugar and butter/margarine.
Stir in pecans.
Sprinkle evenly over pie.
Bake 375 degrees for about 60 min. or till knife inserted in center comes out clean.