Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

297 calories; protein 5.8g; carbohydrates 44.6g; fat 11.3g; cholesterol 55.6mg; sodium 363.6mg. Full Nutrition
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