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|2 1/2 c||sliced carrots (about a 1lb)|
|1/2 tsp||each of cinnamon, ginger & nutmeg|
|1 3/4 c||can milk|
|1 9 INCH PIE SHELL|
Bridgeport, OH (pop. 1,831)
Member Since Jan 2012
My 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!
Cook Drain and Puree the Carrots
Mix all the ingredients well and place in a 9 inch pie shell.
Bake in a preheated oven at 400 Degrees for 10 minutes. Reduce heat to 300 Degrees and Bake 50 minutes.
Remove from heat, cool and garnish with whipped topping and nutmeg! This is a great desert served slightly warm.