2 c. carrot chunks
1 c. evaporated skim milk
1 egg
Dash of salt
3 tsp. brown sugar substitute
1 tbsp. pumpkin pie spice
1 tsp. imitation butter flavoring

Cook the carrots in boiling water until tender. Drain well and place in blender with the rest of ingredients; blend well. Pour into an 8 inch pie plate. Bake at 400 degrees for 45 minutes or until knife inserted in center comes out clean. Serves 4.