Carrot Pie - Testing

https://www.amish365.com/amish-summer-carrot-pie/

1 - The first attempt, following the recipe, required I use 1 cup of flour in the filling. It produced a kind of rubbery pie. In looking at my pumpkin pie recipe, there is no flour at all, otherwise very similar. I won't remove the flour completely yet, but I have reduced it to 1/4 cup, but probably will try it with none at all. We didn't feel like we tasted carrot in the same way that pumpkin pie tastes of pumpkin though but I wonder if the flour didn't absorb a lot of flavor.

1 pie crust

1 cup milk

1 tablespoon dark molasses

1/8 tsp ground cloves

½ teaspoon ground cinnamon

½ tsp (dry or fresh? I'm going to try fresh) ginger

1 ½ cup cooked mashed carrots

½ cup brown sugar

½ cup white sugar

½ tsp salt

2 eggs, slightly beaten

1 cup 1/4 cup flour

1. In a small saucepan, heat the milk (to 140–170 °F, steaming with small bubbles forming around the edge) and add the molasses, cloves, cinnamon and ginger. Remove from the heat to allow for the spices to infuse in the milk for 5 to 10 minutes.
2. Meanwhile, in a bowl combined the carrot, the sugars, the salt and the eggs.
3. Add the infused milk and mix well.
4. Mix in the flour until very well combined.
5. Bake in unbaked pie shell at 425 for 10 minutes.
6. Turn down temperature to 350 for 45 to 50 minutes.
7. Serve with whipped cream or ice cream if desired.