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Ingredients1 h 10 m servings 297 cals
Original recipe yields 8 servings (1 9-inch pie)
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.
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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