This is almost a faux pumpkin pie made out of carrots with additional spices. It has the same texture and appearance as pumpkin pie and would probably have the same flavor if not for the additional spices. This recipe came about because although I like spiced carrot cake, which is a regular carrot cake with added cinnamon, ground cloves, ground allspice, and nutmeg, I wanted a pie.
– 1lb carrots
– 14 oz can of condensed milk
– 2 eggs
– 2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/4 tsp ground allspice
– 1/4 tsp salt
– A 9 inch pie crust
Peel, trim, and boil or roast the carrots until they are soft (about 20 minutes boiling). Remove from heat and allow to cool for 5 minutes.
Preheat oven to 450 degrees fahrenheit.
Combine cooked carrots, condensed milk, spices, and eggs (make sure your carrots have cooled down) in a blender, and blend until smooth. Note that a blender or food processor is required. Simply mashing the cooked carrots will not provide the desired consistency.
Pour the carrot pie puree into a pie crust and bake for 15 minutes at 450 degrees F then reduce heat to 350 and bake for another 30 minutes.
Let the pie cool after baking and you’ll have a spicy carrot pie.