Carrot (Pumpkin Pie)

2 unbaked pie shells

1&1/4 cup pumpkin or pureed carrots*

3/4 cup brown sugar

pinch salt

3/4 tsp ginger

1&1/4 tsp cinnamon

4 Tbsp light molasses

3 eggs

2/3 cup milk (or almond milk)

1 cup evaporated milk (or canned coconut milk)

Mix all ingredients together and pour into pie shells. Bake in 350F oven for 50 min or until filling is set. (Touch with a clean fingertip. If it’s still liquid, cook longer). Cool and top with whipped cream or whipped coconut milk.

I have also made this crust-less.

*Slice and boil about 3 cups carrots. When tender, mash or puree with an immersion blender. Use in place of mashed pumpkin in any recipe.