Slice carrots thin and boil in unsalted water until soft. Drain, and put in blender. Mix in order given-

1 cup carrot pulp (what you just blended)

3/4 cup sugar

1 heaping Tbsp. flour

1/4 tsp. salt

1/4 tsp. cloves

1/4 tsp. all-spice

1/2 tsp. ginger

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 egg

2 cups milk

3 tsp. cream

Pour into unbaked pie shell. Bake at 375* for 15 minutes and at 325* for 1 hour until set.

-Esther Uppenborn