Carrot Pie

"Like pumpkin pie only with a lighter taste and texture."

  Carrot Pie

1 ½ Pounds Carrots cut up
½ cup of raw cane sugar
2 tablespoons cornstarch
2 beaten eggs (replacer)
1 ¼ cup of soymilk
½ teaspoon of cinnamon
1 unbaked 9 inch pastry shell

If using fresh carrots, cook carrots, covered, in about 1 cup of water for 30 to 40 minutes or till   very tender. Drain. Puree cooked carrots in a blender, food processor, or food mill till smooth. (you should have about 2 cups.) In a large mixing bowl combine eggs, soymilk, and cinnamon. Add carrots: mix well. Turn into  pastry shell. Cover edge of pie with foil. Bake in a 375° oven for 25 minutes. Remove foil: bake for 20 to 25 minutes more or till a knife inserted into the center comes out clean.

Cool completely on a wire rack. Makes 8 servings. 

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