Preheat oven to 375ºF. Place unbaked crust in a pie plate, and set it on a rimmed baking sheet. Line the crust with a sheet of parchment paper or aluminum foil, and cover with a layer of pie weights or dried beans to weigh it down.

Using the tines of a fork, poke several venting holes in the bottom portion of the crust. Return crust to the oven and continue baking, uncovered, for 10-15 minutes, or until lightly golden in color.

Remove crust from oven and transfer to a wire rack to cool while you prepare the filling. Keep the oven heated to 375ºF.

Place baby carrots in a large saucepan and add water to one inch higher than the carrots. Bring to a boil over high heat, then reduce heat to medium and cover the pan with a lid.

Cook carrots for 12-15 minutes, or until fork tender. Drain excess water from the pan, then return it (and the carrots) to the stovetop burner. Let the carrots sit for a few minutes, to "steam" off any excess moisture.

Add the cooked carrots, evaporated milk (or cream), maple syrup, eggs, vanilla extract, and all seasonings to a high speed blender or food processor.

Blend until the mixture is smooth, about 1 minute. Pour the filling into the pie crust. To prevent burning the crust, cover the edges with aluminum foil, or use a crust guard.

Bake in preheated oven for 50-65 minutes, or until the center of the pie no longer "jiggles" and a toothpick inserted in the center comes out clean. The top of the pie should be slightly caramelized.

Remove from oven and let the pie cool for 30 minutes at room temperature. Then, transfer to the fridge for at least an hour to finish cooling. If you are pressed for time, you can skip the fridge and place the pie in a freezer for 20-30 minutes.