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  • 2 cups cooked, mashed carrots
  • 1 can (12-ounce) evaporated whole milk
  • 1 cup sugar
  • 2 eggs beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1 (10-inch) unbaked pie crust


  1. Preheat oven to 400F.
  2. Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.
  3. Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set.
  4. Cool on a wire rack
Recipe by Judith Ogden Larsen

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The recipe was originally published as Cinnamon-Carrot Pie on

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