Carrot Pie

Discover the perfect blend of comfort food and autumn-inspired flavor with this irresistible Carrot Pie recipe. Featuring a silky-smooth carrot puree blended with warming spices like cinnamon, nutmeg, and ginger, this pie offers a unique twist on traditional dessert classics. The filling is enriched with creamy heavy cream, buttery sweetness, and a hint of vanilla, all nestled in a flaky pre-made crust for ultimate ease. Ready in just under 90 minutes, this pie is ideal for holiday gatherings or any time you crave a luscious, lightly spiced dessert. Serve it chilled or at room temperature with a dollop of whipped cream for a show-stopping finale to any meal. Let the wholesome goodness of carrots take center stage in this delightful, crowd-pleasing treat!

Nutriscore Rating: 50/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 400 grams Carrots
• 1 pre-made 9-inch crust Pie crust
• 100 grams Brown sugar
• 50 grams Granulated sugar
• 50 grams Unsalted butter
• 120 milliliters Heavy cream
• 2 large Eggs
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and chop the carrots into small chunks, then boil them in a pot of water until soft, about 15 minutes. Drain and let them cool slightly.

Step 3

In a food processor or blender, puree the cooked carrots until smooth. Measure out 1 1/2 cups (about 375 grams) of carrot puree and set aside.

Step 4

In a medium-sized saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar, stirring until combined and smooth. Remove from heat and let cool slightly.

Step 5

In a large mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt.

Step 6

Slowly pour the cooled butter-sugar mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

Step 7

Fold the carrot puree into the mixture and stir until fully combined.

Step 8

Place the pre-made pie crust into a 9-inch pie dish if it is not already in one. Pour the carrot filling into the crust, smoothing the top with a spatula.

Step 9

Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.

Step 10

Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the filling to set completely.

Step 11

Slice and serve chilled or at room temperature. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flavor.

Nutrition Facts

Serving size	(950.4g)

Amount per serving	% Daily Value*
Calories	2203.5

Total Fat 124.9g	0%
Saturated Fat 65.6g	0%
Polyunsaturated Fat 4.8g
Cholesterol 625.5mg	0%
Sodium 1684.4mg	0%
Total Carbohydrate 244.2g	0%
Dietary Fiber 12.9g	0%
Total Sugars 171.4g
Protein 21.3g	0%

Vitamin D 82IU	0%
Calcium 311.4mg	0%
Iron 5.6mg	0%
Potassium 1589.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 3.9%

Carbs: 44.7%