1/2 c. sugar
1 tbsp. cornstarch
2 eggs, beaten
2/3 c. milk
1 1/2 c. cooked carrots, mashed
1 tbsp. lemon juice
1 tsp. vanilla
1 tsp. pumpkin pie spices
1 (9 inch) unbaked pie shell

Combine sugar and cornstarch. Add eggs, milk, carrots, lemon juice, and vanilla. Stir in spices. Mix well and pour into pie shell. Bake at 375 degrees for 45 minutes or until custard is set. Serve warm or cooled. Garnish with whipped topping.

3 cups raw, sliced carrots equals 1 1/2 cups cooked and mashed.