Cinnamon Carrot Pie

Delight your taste buds with this Cinnamon Carrot Pie, a unique twist on traditional dessert pies that's both comforting and packed with flavor! Combining the natural sweetness of pureed carrots with warm spices like cinnamon and nutmeg, this velvety filling is nestled in a flaky pie crust for a dessert that’s as visually stunning as it is delicious. The carrot base lends a subtle earthiness, perfectly balanced by brown sugar and creamy vanilla-infused custard. Perfect for fall gatherings or year-round indulgence, this pie bakes to golden perfection in under an hour and can be served as-is or topped with a luscious dollop of whipped cream. Easy to make with simple ingredients, this dessert is a must-try for pie lovers in search of something delightfully different!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 8

Ingredients

• 500 grams carrots
• 1 9-inch crust pie crust (store-bought or homemade)
• 100 grams granulated sugar
• 50 grams brown sugar
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons salt
• 2 tablespoons unsalted butter
• 2 large eggs
• 120 milliliters heavy cream
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel and chop the carrots into small pieces. Boil them in a pot of water over medium heat until fork-tender, about 15 minutes. Drain and set aside to cool slightly.

Step 3

In a blender or food processor, puree the cooked carrots until smooth.

Step 4

In a large mixing bowl, combine the carrot puree, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined.

Step 5

Melt the butter and add it to the carrot mixture. Stir to combine.

Step 6

In a separate bowl, whisk the eggs, heavy cream, and vanilla extract together until smooth. Gradually add this mixture to the carrot filling, stirring constantly until fully incorporated.

Step 7

Prepare the pie crust by rolling it out into a 9-inch pie dish. Trim any excess crust from the edges.

Step 8

Pour the carrot filling into the pie crust, smoothing the top with a spatula.

Step 9

Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.

Step 10

Allow the pie to cool to room temperature before slicing. Serve plain or with a dollop of whipped cream on top.

Nutrition Facts

Serving size	(1151.5g)

Amount per serving	% Daily Value*
Calories	2759.9

Total Fat 141.4g	0%
Saturated Fat 57.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 554mg	0%
Sodium 2635.6mg	0%
Total Carbohydrate 342.6g	0%
Dietary Fiber 22.1g	0%
Total Sugars 176.1g
Protein 31.8g	0%

Vitamin D 82IU	0%
Calcium 347.3mg	0%
Iron 9.1mg	0%
Potassium 1965.6mg	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: 45.9%

Protein: 4.6%

Carbs: 49.5%