500 ml carrots, thinly sliced 2 cup
2 eggs, lightly beaten
250 ml milk 1 cup
125 ml sugar 1/2 cup
5 ml ground cinnamon 1 tsp
5 ml ground nutmeg 1 tsp
2 ml ground ginger 1/2 tsp
1 ml salt 1/4 tsp
Prepare pastry for single-crust 9 inch (23 cm) pie plate. Chill while preparing filling (this helps set the edges and ensures that the crust is flaky). Cook carrots until tender; drain well and puree. Beat together eggs, carrot, milk, sugar and spices. Pour into prepared pie shell. Bake in preheated 425 F (220 C) oven for 10 minutes. Reduce heat to 350 F (180 C) and bake for about 35 minutes longer. Serve warm or at room temperature.
Serves 6