Diabetic Carrot Pie
- 2 eggs beaten
- 1 cup brown Sugar Twin
- 1 cup milk
- 1 heaping tsp. cornstarch
- 1 1/4 cups cooked carrots with skin on, mashed
- 1/2 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 1 unbaked 9 inch pie shell
Mix ingredients together and pour into unbaked 9" pie shell. Bake for 1 hour at 350 degrees F for 20 minutes and then turn oven to 325 degrees F for 40 minutes. Serve with whipping topping. Serves 6-8 pieces.
By Sandy from Graettinger, IA
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