This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Carrot Pie

1 1/2 cups cooked and mashed carrots, about 1 pound
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup sweet cream
1 cup milk
3 tablespoons flour
1 9 inch unbaked pie shell

Mix all ingredients in large bowl or blender. Pour into unbaked pastry shell. Bake in 425° oven 10 minutes. Reduce heat to 350°, bake 40 to 50 minutes or until set and lightly browned. Cool and serve.