Peel and chop carrots.

Place carrots in a large pot, cover with water and bring to a boil. Reduce heat to medium & simmer until carrots are tender - about 25 - 30 minutes.

Drain water. Return carrots to pot. Cook carrots over low heat for a few minutes, stirring constantly, to steam off all excess water.

Preheat oven to 350°.

Puree carrots and butter until absolutely smooth. It's easiest to use a food processor, but you could use a blender, food mill or ricer.

After the carrots are completely smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until thoroughly combined. I do this in my food processor so I don't dirty any additional dishes :)

Pour carrot mixture into pie crust/dish.

Bake for 50-60 minutes or until pie is set and toothpick inserted near center comes out clean.