Yield: 8 Servings
|2 cups||Cooked carrots, mashed|
|2 \N||Eggs, beaten|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground cloves|
|1 tablespoon||Butter, melted|
|\N \N||Unbaked deep 9\" pie shell|
Pumpkins don't grow well in most parts of Alaska, but carrots do! Mix all ingredients together until very well blended. Pour into an unbaked deep dish or 2 smaller pie shells. Bake at 425 F for 40 to 50 minutes or until a knife inserted one inch from the edge comes out clean. Center will look soft but filling will set as it cools.
~-from the Golden Heart Cookbook, First National Bank of Fairbanks, 1949 reprinted in Cooking in Alaska by Babcock & Shaw 1988 Shared by Al Rice, tested by Elizabeth Rodier Feb 94.