This is a wonderful pie, spiced like pumpkin pie. Yum. We served ours with whipped cream. My 8-year-old boy said, "I love how smooth the pie is, just like whipped cream!" We all enjoyed it, and I will definitely be making this again!
from Mom's Sunday Cafe, originally a part of the Family Circle "best of the best" series makes 1 9" pie, serves 8-10
1 pound carrots, peeled, sliced and cooked - about 2 1/2 cups
1 3/4 c milk - Melynda prefers a large can of evaporated milk and fresh milk to equal the requested amount, and that's what I did too.
1/2 c sugar
1 t salt
1/2 t each cinnamon, ginger and nutmeg
1 9 inch pie shell - recipe follows or use your own favorite, assemble the crust while carrots cook
Cook in plain water until tender, drain well. While carrots are cooking you can make the pie crust.
To finish the pie, in blender cup, combine the cooked and drained carrots along with the milk, buzz to combine. This will completely cool the carrots, add the remaining ingredients and continue to process until smooth. Pour into pie shell.