1 3/4 cups pureed cooked carrots
1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp ground ginger
1 tsp ground cinnamon
pinch ground cloves
2 beaten eggs
1 cup evaporated milk
1/2 cup water
1The pie crust recipe makes 3 single crusts. Freeze 2 of them & use 1 single crust for this in a 9" pie plate & flute edges.
2Place the carrot puree in a food processor, blend in the sugar, syrup & spices.
3Whip in the eggs, milk & water. Stir until smooth.
4Pour into the pie shell, bake in a preheated 450° oven for 10 minutes.
5Reduce the temperature to 300° and continue to bake for 45 minutes or until an inserted knife comes out clean.
6Remove from the oven, cool before serving. Serve with whipped cream.
About this Recipe