2 c. sliced, cooked carrots, pureed
1/2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. evaporated milk
3 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. ginger
1/8 tsp. ground cloves
1 c. honey
1 unbaked 9 inch pie shell

Combine carrots, eggs, salt and spices. Mix well. Add milk and honey, blending until smooth. Pour filling into pie shell. Bake at 400 degrees for 40-45 minutes.