Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked carrots, mashed |
| 1 cup | Sugar |
| 2 \N | Eggs, beaten |
| 1 teaspoon | Salt |
| 1½ cup | Milk |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Cinnamon |
| 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.