Cinnamon-Carrot Pie

Name: Cinnamon-Carrot Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 cups carrots, cooked and mashed; 1 (12 ounce) can whole evaporated milk (not skim or fat-free); 1 cup sugar; 2 eggs, beaten; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 2 teaspoons cinnamon; 1 (10 inch) unbaked pie shells

(3)

Recipe by Raquel Grinnell

This recipe is from the food insert in my local newspaper; it sounded so good I didn't want to lose it! It is from a woman named Judith Ogden Larsen, who has a pie shop in Eustis, Nebraska, says "this pretty orange pie is better than pumpkin pie ever thought about being!" I think the addition of raisins might be nice in this....

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READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups carrots, cooked and mashed
1

(12 ounce) can whole evaporated milk (not skim or fat-free)
1

cup sugar
2

eggs, beaten
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon ground ginger
2

teaspoons cinnamon
1

(10 inch) unbaked pie shells

DIRECTIONS

Preheat oven to 400 degrees.
Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
Pour into unbaked pie crust.
Bake for 15 minutes.
lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.

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