Carrot Pie

My sisters and I first tried this Carrot Pie when we lived in Vermont and my family really liked it.  Because we have lots of carrots in our garden this year, I decided to try the recipe again.... it tasted just as good as we had remembered...like a pumpkin or squash pie.  Enjoy and happy baking!     ~ Ana Wolf

Carrot Pie

2 1/2 cups sliced carrots (about 1 pound), cooked and drained

1/2 cup sugar

1 egg

1 teaspoon salt

1/2 teaspoon each cinnamon and ginger

1/4 teaspoon mace (the original recipe called for 1/2 teaspoon nutmeg instead)

1 3/4 cups milk

Unbaked 9-inch pie shell

Whipped topping for garnish (optional)

Beat together all ingredients except pie shell and topping until well blended and smooth.  (Mixer, food processor or blender can be used.)   Pour into pie shell.  Bake in preheated 450 degree oven for 10 minutes.  Reduce temperature to 300 degrees. Bake 50 minutes or until filling is firm (this usually takes longer than 50 minutes for me).  Cool on rack.  Garnish with topping; sprinkle with nutmeg (or mace).   Makes 8 servings