2 c Cooked carrots, mashed
1 c Sugar
2 Eggs, beaten
1 ts Salt
1 1/2 c Milk
1 ts Nutmeg
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground cloves
1 tb Butter, melted
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.
Yields
8 Servings
