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Carrot Pie

Rated as 4.5 out of 5 Stars

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

1 h 10 m servings 297 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  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.

Nutrition Facts


Per Serving: 297 calories; 11.3 g fat; 44.6 g carbohydrates; 5.8 g protein; 56 mg cholesterol; 364 mg sodium. Full nutrition

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The Canadian Allrecipes Allstars were asked to make a pie for Pi Day. March 14, 2015 is a special pi day being 3.1415! I choose this recipe because it had no photo or reviews and I had all the i...