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2 cups cooked, mashed carrots
1 (12-ounce) can evaporated whole milk
1 cup sugar
2 eggs, beaten
½ teaspoon salt
¼ teaspoon ginger
2 teaspoons cinnamon
1 (10-inch) unbaked pie crust
Instructions
1 (12-ounce) can evaporated whole milk
1 cup sugar
2 eggs, beaten
½ teaspoon salt
¼ teaspoon ginger
2 teaspoons cinnamon
1 (10-inch) unbaked pie crust
1. Preheat oven to 400F.
2. Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.
3. Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set. Serves 8.
Recipe courtesy of Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., "Relish Tastes of America," Nov. 2006.
Nutritional Information
2. Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.
3. Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set. Serves 8.
Recipe courtesy of Judith Ogden Larsen, The Village Piemaker, Eustis, Neb., "Relish Tastes of America," Nov. 2006.
Per serving: 340 calories, 16g fat, 7g prot., 42g carbs., 2g fiber, 410mg sodium.
