Carrot Spice and Walnut Pie

Carrot Spice and Walnut Pie

10
DJKD 0

"I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!"

Ingredients

1 h 30 m {{adjustedServings}} servings 331 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Steam carrots until soft but not mushy. Cool slightly.
  3. Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  4. In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  5. Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.
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Reviews

10
  1. 12 Ratings

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I thought this recipe was EXCELLENT. Tasted very similiar to pumpkin pie (which I happen to love, but have no interest in making from scratch!). It's healthy (at least relative to other pies!)...

great pie I've made this before but I boiled the carrots in the honey and added ginger as this really compliments the carrots well....yummy

Delicious for those who don't like pumpkin pie. Yummy!