Honey Carrot Pie
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Description
An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!
Ingredients
- 4 cups sliced carrots
- 2 eggs
- 1 cup evaporated milk
- ¾ cup packed brown sugar
- 2 tablespoons honey
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 single pie crust
Directions
- 1. Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
- 2. Preheat oven to 400 degrees F (200 degrees C).
- 3. Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
- 4. Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.
Nutrition Facts
serving: 1 9-inch pie
calories: 296.7 kcal
carbohydrates: 44.6 g
protein: 5.8 g
saturated fat: 3.8 g
cholesterol: 55.6 mg
sodium: 363.6 mg
fiber: 2.9 g
sugar: 30.7 g
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