Carrot Pie

Nutriscore Rating: 50/100

Discover the perfect blend of comfort food and autumn-inspired flavor with this irresistible Carrot Pie recipe. Featuring a silky-smooth carrot puree blended with warming spices like cinnamon, nutmeg, and ginger, this pie offers a unique twist on traditional dessert classics. The filling is enriched with creamy heavy cream, buttery sweetness, and a hint of vanilla, all nestled in a flaky pre-made crust for ultimate ease. Ready in just under 90 minutes, this pie is ideal for holiday gatherings or any time you crave a luscious, lightly spiced dessert. Serve it chilled or at room temperature with a dollop of whipped cream for a show-stopping finale to any meal. Let the wholesome goodness of carrots take center stage in this delightful, crowd-pleasing treat!

Recipe Information

• Prep Time: 25 min
• Cook Time: N/A
• Total Time: 25 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 400 grams Carrots
• 1 pre-made 9-inch crust Pie crust
• 100 grams Brown sugar
• 50 grams Granulated sugar
• 50 grams Unsalted butter
• 120 milliliters Heavy cream
• 2 large Eggs
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C).

2. Peel and chop the carrots into small chunks, then boil them in a pot of water until soft, about 15 minutes. Drain and let them cool slightly.

3. In a food processor or blender, puree the cooked carrots until smooth. Measure out 1 1/2 cups (about 375 grams) of carrot puree and set aside.

4. In a medium-sized saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar, stirring until combined and smooth. Remove from heat and let cool slightly.

5. In a large mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, nutmeg, ginger, and salt.

6. Slowly pour the cooled butter-sugar mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

7. Fold the carrot puree into the mixture and stir until fully combined.

8. Place the pre-made pie crust into a 9-inch pie dish if it is not already in one. Pour the carrot filling into the crust, smoothing the top with a spatula.

9. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden. You can check for doneness by inserting a toothpick into the center; it should come out clean.

10. Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the filling to set completely.

11. Slice and serve chilled or at room temperature. Optionally, top with whipped cream or a sprinkle of cinnamon for extra flavor.

Nutrition Facts

1 serving (118.8g)

Calories		276
% Daily Value*
Total Fat		15.3 g	20%
	Saturated Fat	8.3 g	42%
	Polyunsaturated Fat	0.6 g
Cholesterol		78 mg	26%
Sodium		197 mg	9%
Total Carbohydrate		30.8 g	11%
	Dietary Fiber	1.7 g	6%
	Total Sugars	21.9 g
Protein		2.7 g	5%
Vitamin D		0.3 mcg	2%
Calcium		41 mg	3%
Iron		1.0 mg	5%
Potassium		216 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1104 cal (50.7%%)

Protein: 85 cal (3.9%%)

Carbs: 986 cal (45.3%%)