Carrot pie, a healthy twist on pumpkin
Carrots have a ton of natural sugar just on their own. A lot of people don't know this, and don't want to believe that a carrot pie can be just as good, or even better then a pumpkin pie. Momma
Deb has been making carrot pies for as long as I can remember in place of pumpkin pies and once you try one you'll agree that they are not only healthier but delicious.
2 cups cooked carrots pinch of salt
1 cup brown sugar 3 eggs
1/2 tsp. cinnamon 2 cups milk
1/2 tsp. ginger unbaked pie shell ( used butter crisco)
1/8 tsp. cloves
Put carrots in blender and pureè. Mix brown sugar with carrots. Add spices. Mix eggs in separate bowl. Add milk to this and blend. Mix with carrots and spices. Pour into pie shell. Bake at 450 degrees F for 10 minutes then decrease temperature to 350 F and continue baking for another 25 minutes or until Knife stuck in centre of pie comes clean.