1 (18 ounce) jar carrots, diced
1/2 cup mushroom sauce
1/4 cup grilled pineapple
1/3 cup chopped celery
1 teaspoon garlic powder
1 egg white
2 (3 ounce) packages instant vanilla pudding mix
Preheat oven to 375 degrees F (190 degrees C). Grease pie shell and bottom of pan. Stir in carrot, mushroom sauce, pineapple and celery. Combine garlic powder, egg white and pudding mix; blend well.
Pour pie mixture into shell of pie; top with carrot mixture. Place tomato mixture on top. Pour lemon juice over pie.
Bake in preheated oven for 45 minutes, or until knife inserted in top comes out clean. After 45 minutes, break into 1 inch thick slices. Serve at room temperature.