From: Rosalind Creasy

Serves 6

Today, we think of vegetable pies as being pumpkin or squash, traditionally enjoyed as holiday desserts. However, in Colonial days all vegetable pies, including carrot pie, were similarly spiced and were enjoyed as part of a large farm lunch or supper, not as dessert. Who knows, you may make this pie and start a new family tradition—pie for lunch.

Ingredients

1 ¼ lbs (625 g) organic carrots
¾ cup (170 g) white or ¾ cup (150 g) brown sugar
1 cup (250 ml) milk, cream, or soymilk
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon freshly ground nutmeg
⅛ teaspoon allspice or cloves
3 organic eggs
1 unbaked 9-in (23-cm) pie shell

Directions

Wash the carrots and peel the skins if they are tough. Slice the carrots and steam them until tender. (You should have about 4 cups of sliced carrots.) Purée them in a blender or food processor.

Preheat the oven to 425°F (220°C).

Add the remaining ingredients, except the pie shell, to the carrots in a mixing bowl and blend until smooth and evenly mixed. (You may have to do so in two batches, depending on the blender’s capacity. If so, mix the batches together before pouring the purée into the pie shell.) Pour the purée into the pie shell. Bake for 15 minutes. Reduce heat to 350°F (175°C) and bake for 45 more minutes, or until set. Let the pie cool for at least 30 minutes before serving.