Cinnamon Carrot Pie
Delight your taste buds with this Cinnamon Carrot Pie, a unique twist on traditional dessert pies that's both comforting and packed with flavor! Combining the natural sweetness of pureed carrots with warm spices like cinnamon and nutmeg, this velvety filling is nestled in a flaky pie crust for a dessert that’s as visually stunning as it is delicious. The carrot base lends a subtle earthiness, perfectly balanced by brown sugar and creamy vanilla-infused custard. Perfect for fall gatherings or year-round indulgence, this pie bakes to golden perfection in under an hour and can be served as-is or topped with a luscious dollop of whipped cream. Easy to make with simple ingredients, this dessert is a must-try for pie lovers in search of something delightfully different!
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Recipe Information
Ingredients
- 500 grams carrots
- 1 9-inch crust pie crust (store-bought or homemade)
- 100 grams granulated sugar
- 50 grams brown sugar
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 tablespoons unsalted butter
- 2 large eggs
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the carrots into small pieces. Boil them in a pot of water over medium heat until fork-tender, about 15 minutes. Drain and set aside to cool slightly.
In a blender or food processor, puree the cooked carrots until smooth.
In a large mixing bowl, combine the carrot puree, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Mix until well combined.
Melt the butter and add it to the carrot mixture. Stir to combine.
In a separate bowl, whisk the eggs, heavy cream, and vanilla extract together until smooth. Gradually add this mixture to the carrot filling, stirring constantly until fully incorporated.
Prepare the pie crust by rolling it out into a 9-inch pie dish. Trim any excess crust from the edges.
Pour the carrot filling into the pie crust, smoothing the top with a spatula.
Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Allow the pie to cool to room temperature before slicing. Serve plain or with a dollop of whipped cream on top.
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 176.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 347 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1966 mg | 42% | |
*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.
