Carrot Pie!

So I have this thing. It is possible I have a problem but for now I will just say I have a thing (denial is working for me on this one, ok?!).  What is it? Oh you know, a love affair with pie. Seriously, I LOVE pie. However, I am a snob about it.  The crust has to be made just so and the filling has to be real, and on and on. So, usually if I want pie I have to make it or go home to gran’s house. So, I made one this week.

I was planning on making pumpkin but I didn’t have enough time to bake the pumpkin. Scratch that. I didn’t make enough time. Ok fine, I admit it, I was lazy and didn’t want to do it.  So, I made a faux pumpkin pie, which is made with carrots. Ohsodelish. Tastes very very similar to pumpkin but much quicker because you can steam the carrots.

1 bunch of carrots steamed (I did not peel them but if you want less carrot and more pumpkin like taste you probably should).

1/2 brown sugar and 1/2 cup white sugar

1 capful vanilla (If you have high quality vanilla use a capful. If you are cleaning out your cubbards and have imitation vanilla use a teaspoon full)

2 pinches of salt (probably about half a teaspoon)

2 shakes of cinnamon (about a tablespoon).

If you have ginger throw in a pinch.

3/4 cup milk

2 eggs

I put all that in my blender and blended until smooth. You could use a food processor or do it by hand. But you know, that whole thing about me being a lazy pie baker means I used the blender.

Pour into an unbaked pie crust (I use butter to make my pie crust).Bake at 415 for 10 minutes and then 350 for about 40 minutes until done (firm). Also, if you don’t want to make pie crust then you can bake the pumpkin mixture in muffin tins for a custardy type dessert.