Carrot Pie

By Lauren & Keith Hitchner, Hitchner Quarter Horses, Longview, Alta

Makes 3 pies

4 cups cooked carrots, pureed3 eggs, beaten
3 cups hot milk
1 1/2 cups brown sugar
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp salt
3 unbaked single-crust pie shells


Puree cooked carrots in food processor.
Beat eggs well.
Gradually add hot milk to beaten eggs.
Add remaining ingredients, mixing well with electric beater.
Pour into prepared unbaked pie shells and bake in a 350 F. degree oven until set and puffy.
Test doneness by inserting knife into centre. If knife comes out clean, custard is done.
Serve with whipped cream and sprinkle with cinnamon.

On the eastern slopes of the Rocky Mountains, the climate does not often allow people to grow pumpkins, so ranch cooks have adapted the pumpkin pie recipe to make use of carrots. Carrots grow in abundance and produce a superior “pumpkin” pie with a rich flavour and pleasing colour.