Carrot Pie

Preheat oven to 375°F (190°C). Mix together the ¾ cup sugar, 3 lightly beaten eggs, 1 cup milk, 1 tsp ginger, 1 tsp cinnamon, ½ tsp vanilla, ¼ tsp salt, and 1 tsp nutmeg in a large bowl until well combined.

Stir the 2 cups of mashed cooked carrots into the egg mixture until fully incorporated and smooth.

Pour the carrot mixture into a 9-inch pie dish. Ensure the filling is evenly distributed.

Bake in the preheated oven for 40-45 minutes, until a knife inserted into the center comes out clean and the custard is set but still slightly moist.

Remove from the oven and allow the pie to cool on a wire rack for at least 15 minutes before serving. The filling will continue to set as it cools.

Serve the pie warm or at room temperature, cut into wedges.