Honey Carrot Pie recipe

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Ingredients

4 cups sliced carrots
2 eggs
1 cup evaporated milk
¾ cup packed brown sugar
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 single pie crust

Nutrition Info

296.7 calories
carbohydrate: 44.6 g
cholesterol: 55.6 mg
fat: 11.3 g
fiber: 2.9 g
protein: 5.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 363.6 mg
sugar: 30.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch pie

Recipe Note

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

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