This tastes JUST like a pumpkin pie, maybe even better!
2 pie crusts
2 cups finely grated and cooked carrots
1 cup sugar
1 t cinnamon
½ t ground ginger
½ t salt
2 eggs, slightly beaten
3 cups milk
After finely shredding the carrots, steam them. Gently press them into the bottom of a colander to express excess moisture.
Preheat oven to 400°F. Bake the pie crusts at 400°F for 12-15 minutes, or until the outer edges start to brown slightly. Remove pie crusts from oven. Set aside to cool. Keep the oven set to 400°F.
To prepare filling, combine carrots, sugar, cinnamon, ground ginger, salt, eggs, and milk in a large bowl. Divide filling between the two pre-baked pie crusts, cover edges of pie crust with foil or a pie crust shield to prevent crust from over-browning. Bake at 400°F for 45-50 minutes, or until the center of the pie has set. Remove from oven and let cool at room temperature for 1 hour.