Peel and chop carrots.
Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
Pour mixture into prebaked & cooled 9" pie crust.
Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)