Add carrots to baking sheet. Drizzle carrots with olive oil, salt & pepper. With your hands, mix until all the carrots are covered with olive oil. Line the carrots in a row, sprinkle with brown sugar, top with thyme and rosemary.
Bake in oven for 25 - 30 minutes, until fork tender. Flip half way through cooking. Make sure the carrots are all the same in size for even cooking. If they are thick, it will take longer.
Wash the pie pumpkin with plain water. Using a serrated knife, cut the pumpkin in half.
Remove the seeds and dark orange stringy stuff. I found an ice cream scoop works best for this.
Cut off the stem. Now you’re ready to cook the pumpkin. Put the pumpkin in a microwave safe dish with a couple inches water. I had to cut one of the halves again to make it all fit.
Cover, and cook 10-15 minutes, or until the pumpkin is soft and can be easily removed from the rind.
Using the ice cream scoop, remove the pumpkin from the rind. The last step is to puree the pumpkin. You can do this with a blender, hand mixer, or stick blender.
if your cooked pumpkin looks watery, you can put it in a strainer over a bowl and the water will drain out.
To make pie crust:
Preheat oven to 425 degrees F.
Put butter in a medium size mixing bowl. Add flour and salt. Mix together with a fork until crumbly. Stir in water, one tablespoon at a time. Mixture will stick together.
Form mixture into a ball with your hands, and place on a sheet of wax paper. Place another sheet on top, and then roll it out into a pie crust. Use another 9 inch pan to gauge the size needed.
Take the top sheet of waxpaper off the crust, and then pick up the bottom sheet with crust still attached, and flip it over onto your pie dish. Remove wax paper carefully. Ease the sides of crust down into the pan, and then either crimp the top edge or use a fork to make an edge.
To make the filling:
Remove pumpkin from strainer and measure 1 3/4 cups into a large mixing bowl. Save any leftovers in a container in the fridge.
Add salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves.
Stir well with a large spoon or whisk. Pull middle rack out about halfway in your preheated oven. Place pie pan with crust in the center of the rack. Carefully pour filling into crust, and then push rack in slowly and close door. Bake at 425 degrees F for 15 minutes, and then reduce oven temperature to 350 degrees F and bake for 45 minutes, or until knife inserted in center of pie comes out clean.
About halfway through the baking process, place a ring of aluminum foil over the crust. This well prevent the crust from over-browning. When pie is done, remove from oven and place on rack to cool down.
It can be kept in the fridge for 5 days, or frozen for 6 months.