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Categories:Viewed: 35 - Published at: 5 years ago
Ingredients
- 2 c. cooked, mashed carrots
- 2 c. milk
- 1 tsp. salt
- 1/2 tsp. ginger
- 1 unbaked 10-inch pie shell
- 2 eggs, beaten
- 1 c. light brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. allspice
Method
- Blend together carrots and eggs.
- Combine brown sugar, salt and spices.
- Stir into carrot mixture.
- Blend in milk.
- Pour into pastry shell.
- Bake in hot oven at 425° for 15 minutes.
- Reduce heat to 350°; bake about 30 minutes or until sharp knife, inserted near center of custard comes out clean.
- Makes 6 servings.
