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Sweet Baby Carrot Pie
By Chef Hava Hatchen

Ingredients

1 1/2 cups Sweet Baby Carrots cooked and mashed
1 cup Brown Sugar 1 teaspoon Ground Cinnamon
1/2 teaspoon Ginger Root
1/2 teaspoon Salt
2 Eggs slightly beaten
1 1/2 cups Evaporated Milk
Pastry Shell uncooked 9 inches

Directions

Combine carrots, sugar, cinnamon, ginger, salt, eggs, and evaporated milk. Mix well.

Pour into pie shell and bake at 400 degrees for 45 minutes.