My Grandma use to make this every Thanksgiving and Christmas and now every since she passed years ago I've been the one to make it in my family. This pie is a lot like pumpkin pie (which i don't really like )but not it's not so rich. You will never no its made from carrots.
To make carrot pulp : Peel and slice 3-4 lb. of carrots ;
(I have used the baby carrots and don't have to peel or slice )
put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
Boil carrots until tender ; Drain.
Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.
Mix up all the above ingredients in a large bowl.
Pour into a prepared raw pie crust.
Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven.
Let pie completely cool before serving.
Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.