Carrot-Cinnamon Pie recipe

I found this pie recipe that is a lovely change from Sweet Potato and Pumpkin pies.

Cinnamon-Carrot Pie
Modified by BumbleBeeBoogie

2 cups cooked, mashed peeled carrots
1 12-0unce can evaporated whole milk
1 cup granulated sugar
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ginger
2 teaspoons cinnamon
1 10-inch unbaked piecrust

Preheat the overn to 400 F.

Combine the cooked carrots, milk, sugar, eggs, salt, giner and cinnamon in a large bowl. Beat with an electric or hand beater for 2 minutes. Pour the mixture into the unbaked piecrust.

Place the pie on the center oven rack. Bake the pie for 15 minutes, then lower the oven heat to 350 F and bake for 45 minutes longer or until the filling is set.

Remove the pie from the oven and let it cool. Store top covered with plastic in the refrigerator.

Serves 8.

340 calaries, 16 g fat, 7 g protein, 42 g carbohydrates, 2 g fiver, 401 Omg sodium.

I would consider adding a tablespoon of orange peel zest to the mixture before baking. I would also consider adding chopped pecans sprinkled on top of the filling before it is baked.