“An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!” - by MSKYEWOLF
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 297 cal
- 15%
- Fat
- 11.3 g
- 17%
- Carbs
- 44.6 g
- 14%
Based on a 2,000 calorie diet
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