2 eggs
1/4 tsp. ground cinnamon
Pinch salt
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.
