Preheat oven to 350˚.

Rinse and peel carrots and place on parchment-lined baking sheet. Bake for 60 to 90 minutes. Let cool then mash with a fork or purée in a food processor. This should result in 1-¾ cups puréed carrots. Carrots can be stored in refrigerator for up to 3 days in an air-tight container. Bring to room temperature before making pies.

To bake pies: Preheat oven to 425˚. Divide pie dough between 8 (4-¼-inch) mini pie pans and crimp edges.

Combine puréed carrots and remaining pie ingredients in a large bowl and beat until smooth. Pour into the pastry-lined pie pans. Bake for 30 minutes, or until the filling is set firm. The pies are done baking when the edges look firm but the center is still a bit wobbly. If under-baked, the filling won’t set and hold its shape; overbaking will lead to cracks. Look for an internal temperature of 165-175°F. A knife inserted into the edge of the filling should come out moist but clean.

To make whipped cream topping: Chill medium sized bowl and beaters from hand or stand mixer. Combine all ingredients in chilled bowl and whip to soft peaks. Pipe or dollop on top of cooled pie.

*To make brown butter: Melt 6 tablespoons unsalted butter in small saucepan over medium-high heat, stirring constantly. Allow the butter to turn brown - it usually takes about 10 minutes. Remove from heat and slowly pour browned butter into a small bowl, allowing the solids to separate from the liquids. Use the residual liquid in the recipe.