1/4 tsp. ground cinnamon
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended.
Add the carrots and stir well. Pour in the Fruit Sweet and cream and stir
until completely blended. Pour the filling into the pie shell and bake at
350 degrees for 35 minutes or until a knife inserted in the center comes
clean. Serve with whipped topping.
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