Skinny Pumpkin Pie

4 cups cooked carrots (approximately 2 cups mashed)

2/3 cup brown sugar

1 TBSP flour

1 cup sweetened condensed milk

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

2 eggs

Combine all ingredients in a blender and puree. Pour into unbaked pie crust. Bake at 425 for 20 minutes. Reduce heat to 350 and bake 40-45 more minutes (or until toothpick comes out clean). Cool and enjoy!

Paul actually found this recipe online because we had a ton of carrots from our garden that needed to be used. I won't lie....I was a little skeptical about a pie made out of carrots, but it is actually very good and tastes just like pumkin pie. So, I let Paul name it and he came up with skinny pumpkin pie. Give it a try....