Preheat the oven to 400 degrees. Press the pie crust into 9-inch pie plate. Cover edges with foil to prevent overbrowning. Prebake pie shell for 5 to 10 minutes, then and set aside to cool.
Place carrots in a saucepan with enough water to cover, about 1 inch. Bring to a boil, and cook until tender, about 10 minutes. Turn off burner. Drain water, and return carrots to empty pot and mash with fork or potato masher to release excess moisture.
Puree carrots in food processor or blender until smooth. Add sugar, extract and spices. Blend. Add eggs. Add evaporated milk, slowly.
Pour the mixture into the partially baked pie shell. Bake for 10 minutes in 400 degree oven, then reduce heat to 350 degrees. Bake for an additional 40 to 45 minutes at the lower or until firm. Cool completely before serving. Serve as is or try it with whipped cream or ice cream. Refrigerate leftover pie.