CARROT PIEpastry for 9-inch single crust pie 2 cups carrots, cooked 1 cup undiluted evaporated milk 1 cup sugar 1 egg, beaten 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground nutmeg whipped cream or chopped nuts (optional, for serving) Line a 9-inch pie pan with pastry and chill. Put all ingredients for the filling in blender* and blend until smooth. Pour into shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes or until set. If desired top with whipped cream or chopped nuts. *A blender is needed and if blended well one cannot tell it from pumpkin or squash pie. Mrs. F. Albert Starbird, Passadumkeag, ME 04475 Makes 1 (9-inch) pie From: Recipelink.com Source: Troy-Bilt Tiller Owner's Recipe Collection #1, 1976
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