Cook carrots: Add 2" of water to a large saucepan. Add carrots. Bring to a boil. Reduce heat; cover and cook 9-11 minutes or until tender. Drain and cool.
Preheat oven to 375 F.
Make filling: Place the carrots, sweetened condensed milk, eggs, spices, and salt in a blender. Cover and process until pureed, then process for 1 additional minute.
Pour filling into pie crust.
Make topping: In a small bowl, mix together the nuts, brown sugar, and melted butter. Carefully pour topping over the carrot filling.
Cover edges of the pie with a pie shield or a ring of aluminum foil to keep them from burning.
Bake at 375 F for 45-55 minutes or until a knife inserted near the center comes out clean and edges are brown. Cool on a wire rack.
Notes
* Can substitute pre-cooked carrots and skip the first step if you have leftovers to use up.Store any leftovers in the fridge.