Move over pumpkins. Step aside sweet potatoes. There’s a
not so new guy getting into the pie game this fall and it’s giving those other fruits and veggies a run for their money. I’d like to introduce to you the newest fall flavor – The Carrot Pie.
Carrots. They’re so underestimated. Sure, they make a great snack and add great flavor and crunch to salads and such. There’s just so much more you can do with this healthy root. Have you ever juiced a carrot before? That ordinary orange root turns into something so unexpected – a sweet, creamy delicious juice. This same transformation occurs when baking with carrots. I’m sure most of you have had carrot cake – but what about carrot bread, carrot pound cake or carrot pudding.
Today we’ll stick with Carrot Pie. It’s certainly not a new concept, it just isn’t a very common dessert outside most farm communities. Carrots are cheap, readily available, nutritious and effortless to prepare. Why aren’t we working them into more of our foods?
This pie is pretty fool proof to make. It’s just like making a pumpkin pie but with less fussing.
This pie will definitely not be what you expected. It’s so similar to a pumpkin pie yet creamier and has a nicer sweetness. Most people won’t be able to tell the difference. Do I dare say this Carrot Pie is better than the trusty old pumpkin pie? I might just be saying that. You’ll just have to make it yourself and be the judge 🙂
Quick, get to baking! If you like sweet potato and pumpkin pie than you’re going to love this pie! So much that you might just decide that this Carrot Pie is not just for fall anymore. Happy Baking!
- pre-baked and cooled 9" pie crust
- 1 1/2 pound carrots
- 2 tablespoon butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ginger
- 1 teaspoon vanilla
- 3/4 cup half and half
- 1 tablespoon flour
- Peel and chop carrots.
- Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
- Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
- Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
- I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
- Pour mixture into prebaked & cooled 9" pie crust.
- Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
- Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy 🙂