June's StoryMy secret recipe or game plan when you don't have pumpkin! This came in handy when we had the pumpkin shortage a few years ago too so don't despair! You cannot taste the difference and my kids loved it even those that would not eat their carrots!
2 1/2 c
sliced carrots (about a 1lb)
each of cinnamon, ginger & nutmeg
1 3/4 c
1 9 INCH PIE SHELL
1Cook Drain and Puree the Carrots
2Mix all the ingredients well and place in a 9 inch pie shell.
3Bake in a preheated oven at 400 Degrees for 10 minutes. Reduce heat to 300 Degrees and Bake 50 minutes.
4Remove from heat, cool and garnish with whipped topping and nutmeg! This is a great desert served slightly warm.