2 cups cooked and strained carrots

1 cup or more brown sugar, according to taste

1 ½ teaspoons cinnamon

1 teaspoon ginger

 ½ teaspoon nutmeg

½ teaspoon salt

2 eggs slightly beaten

2 cups milk

Method: Combine ingredients and bake in one crust, like a custard pie.

FROM: "Thirty-one Ways of Using Oregon Carrots" 1925.  School of Home Economics, Oregon Agricultural College, Corvallis, OR.   from OSU Archives Memorabilia