LuAnn's Carrot Pie
This "oldie but goodie" recipe is from my early married days. The yellowed, tattered clipping from Woman's Day is probably 30 years old. I was amused to see that I had penned in adjustments to nearly every ingredient -- even back then! Here is my recipe as I adapted it with original amounts/ingredients are in brackets.
LuAnn notes: This custard-type pie is mildly spiced similar to pumpkin pie and has a similar appearance and texture. However, you don't get the pumpkin flavor, because it's made from beta-carotene rich carrots, rather than pumpkin!
2 1/2 cups sliced carrots, about 1 pound cooked and drained
1/4 cup sugar (1/2 cup granulated sugar)
1/4 cup brown sugar (n/a)
2 large eggs (1 egg... now, I would probably say 1/2 cup of firm silken tofu!)
1 teaspoon ground cinnamon (1/2 teaspoon)
1/2 teaspoon ginger (same)
1/4 teaspoon nutmeg (1/2 teaspoon)
1 3/4 cups evaporated milk (1 3/4 cups milk)
Unbaked 9-inch pie shell
Whipped topping for garnish (optional)
Nutmeg for garnish (optional)
Preheat the oven to 450º F.
Use a mixer, food processor, or blender to combine all ingredients, except pie shell and topping (you don't say!), until smoothly blended.
Pour mixture into pie shell.
Bake in preheated 450º F oven for 10 minutes, then reduce the oven temperature to 300º F.
Bake 50 minutes or until the filling is firm.
Cool on rack.
Garnish with topping. If desired, sprinkle with nutmeg.
Posted by LuAnn. Adapted from an old Woman's Day clipping, circa mid 1970's.