Carrot Spice Pie

Preheat oven to 350°F (175°C). Place the pastry crust in a 9-inch pie dish, ensuring it fits snugly against the sides and bottom.

Peel and chop the 8 oz of fresh carrots into 1-inch pieces. Place in a pot of boiling water and cook until very tender, about 12-15 minutes.

Drain the cooked carrots thoroughly and allow them to cool slightly.

Transfer the cooled carrots to a blender or food processor. Add the 2 eggs, honey, white sugar, brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.

Blend on medium speed until the mixture is smooth and well combined, scraping down the sides as needed.

Pour the carrot filling into the prepared pastry crust, spreading it evenly.

Bake in the preheated 350°F (175°C) oven for 45 minutes, until the filling is set but slightly jiggly in the very center and the crust is golden brown.

Remove the pie from the oven and cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set completely.