Carrot Pie

Have too many carrots and not enough pumpkins?

Allergic to squash?

This recipe is an excellent alternative to pumpkin pie.

I even took a ribbon with it at the Russell Fair under the 'Any Other Pie' category.

Carrot Pie

Preheat over to 350°F

Ingredients:     2 cups         carrots, mashed 
                                   1 ½ cups    brown sugar
                                   2 tsp             cinnamon
                                   1 tsp             salt
                                   1 tsp             ginger

                                   3                    eggs beaten
                                   3 cups         evaporated milk

Mix together first 5 ingredients.

Blend in beaten eggs and then milk, blending until smooth.

Pour into an unbaked pie shell.

Bake at 350°F for ¾ hour or until set.

Serve as you would pumpkin pie with whipped or ice cream.