Carrot Pie

• 1-1/2 cups (350 ml) finely mashed cooked carrots
• 2/3 cup (150 ml) firmly packed brown sugar
• 1 tbsp (15 ml). flour
• 1/2 cup (125 ml) evaporated milk
• 1/2 cup (125 ml) skim milk or 2%
• 1/2 tsp (2 ml). salt
• 1 tsp (5 ml). vanilla
• 1 tsp (5 ml). cinnamon
• 1/4 tsp (1 ml). nutmeg
• 1/4 tsp (1 ml). allspice
• pinch of cloves
• 2 eggs beaten
• 1 unbaked 9 inch pie shell

1. Combine carrots, sugar, flour then stir in remaining ingredients.
2. Pour into pie shell.
3. Bake 425 degrees (225 C.) for 20 minutes.
4. Reduce to 350 degrees (175 C.) till center is set; about 20 minutes.
5. Cool before cutting.

carrots, brown sugar, flour, milk, milk, salt, vanilla, cinnamon, nutmeg, allspice, cloves, eggs, shell

Taken from online-cookbook.com/goto/cook/rpage/000C07 (may not work)