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Carrot Pie

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MSKYEWOLF

An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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.
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