Cooking for Daily Living
Cold Climate "Pumpkin" Pie

Approximately 1 lb. carrots cooked with 1/2 tsp. salt.
Let most of the water cook away. Cool, mash and put through a fine sieve several times or through a blender (blender works best). If blender is used, add approximately 1/4 c. of the cooking water, or just enough to enable blender to mix the carrots. If more liquid is needed, use 1/4 evaporated milk and stop blender often to push mixture down in center so that no lumps will remain. You should finish with approximately 2 c. of this carrot pulp.

In mixing bowl or blender put:
2 large or 3 small eggs. Beat with eggbeater if you don’t have a blender
1/3 c. brown sugar
1/3 c. white sugar or 2/3 c. white sugar and I Tbsp. molasses
1 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg, or use 3 to 4 tsp. pumpkin pie spice
1/2 tsp. cloves
Stir or blend to mix

Prepared carrot pulp
3/4 C. (1 small can) evaporated milk, undiluted.

Mix and  pour into unbaked pie shell previously brushed with some of the beaten egg to help prevent soaking crust.

Start oven at 350°F and lower to 300°F after 20 minutes. Bake approximately 1 1/4 hours. Serve same as pumpkin pie.