For pie: Preheat oven to 375°F.
In a heavy saucepan, cover carrots with water and add dash of sugar and salt. Cover and cook over low heat for 30 minutes or until very tender. Drain.
In a food processor or blender, process carrots until smooth.
In a bowl, beat eggs then add carrots, remaining sugar, milk, butter, nutmeg, cinnamon, and ginger. Pour into pie shell.
For pecans: In a saucepan over low heat, melt butter. Stir in brown sugar just until melted. Add pecans and stir until coated with brown sugar mixture.
Set aside to cool slightly.
Top pie with pecans. Bake for 45 to 50 minutes, or until pie is set. Cool completely and serve with whipped cream (if using).