This recipe was tested under the "have carrots, gotta do somethin'" premise. Since I (finally) got a pie crust that WORKS(!), decided to give it a whirl.

CARROT PIE
America Cooks
Make 9-inch Pie

Pastry for 1-crust pie
1 1/4 cups cooked carrots*
3 Tbsps butter or margarine**
3/4 cup granulated sugar
2 large eggs
1 Tbsp all-purpose flour
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups milk***

Preheat oven to 425 degrees F. Line 9-inch pie plate with pastry.

Force carrots through ricer or sieve; set aside.

In mixing bowl cream butter or margarine and sugar until light and fluffy. Add eggs; beat until smooth. Add flour, seasonings and vanilla; beat until smooth. Add milk and carrot puree; blend. Pour into pastry-lined plate.

Bake in preheated oven for 10 minutes. Turn temperature to 350 degrees F. Bake for 30 minutes longer, or until set.

* 1 1/4 cups carrots can be increased again by half if you have extra carrots (there's no such thing as too many carrots in dessert-type recipes).

** I used margarine in custard; a combination of solid vegetable shortening and margarine in the crust.

*** I used powdered milk in this and it was lovely, so I can imagine what it would be like with dairy milk.

This is a custard pie with a very familiar flavor. Just the thing for the one who won't eat his or her carrots (just don't tell them first!).
Cheers!