| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”