1 unbaked pie shell
1 c. canned milk
2 eggs
3 med. carrots
1 c. sugar
1 tsp. nutmeg
1/2 tsp. cinnamon

Cook carrots until well done; drain and rinse in cold water. Mash. Blend in milk, sugar and spices; add eggs and beat 1 or 2 minutes. Pour into pie shell and dot top with butter. Bake in 250 degree oven until light brown. Serve with whipped cream.