Start by roasting the carrots: Preheat the oven to 400ºF. Spread the peeled carrots on a prepared baking sheet. Spread olive oil on top of the carrots. Then top with thyme, salt, and pepper. Toss them all together to evenly coat then spread the carrots out in an even layer on the baking sheet.
Roast for 20-25 minutes until softened and slightly caramelized.
Turn the oven down to 375ºF.
Press the pie crust in a 9" pie pan. Trim the edges if necessary and crimp. Prick the bottom with a fork. Fill with parchment paper and pie weights or dried beans. Bake for 12-15 minutes. Then remove the weights and bake another 5-7 minutes until lightly golden.
In a food processor, whip the ricotta, olive oil, lemon zest, lemon juice, and a pinch of salt until light and creamy.
Spread the whipped ricotta evenly over the baked pie crust. Arrange the roasted carrots on top. Have fun with this--arrange them in a specific way for an elegant look, or just pile them on for a beautiful rustic look. Don't overthink it. Return to the oven for 8-10 minutes to warm.
Remove from the oven and finish with a drizzle of honey and a sprinkle of toasted, chopped pecans. Cool slightly and serve.
