Spiced Carrot Pie
Transform your dessert menu with this irresistibly creamy Spiced Carrot Pie, a unique twist on classic fall flavors. Featuring a silky-smooth carrot puree spiced with warm notes of cinnamon, nutmeg, ginger, and cloves, this pie is a delightful blend of earthy sweetness and aromatic spices. Nestled in a flaky pre-made 9-inch crust and enriched with heavy cream and vanilla, the filling bakes to perfection with a custard-like texture that’s both comforting and decadent. Ready in just 90 minutes, including prep and bake time, this pie is perfect for holidays or any cozy gathering. Serve chilled or at room temperature with a dollop of freshly whipped cream to elevate its flavor profile. This spiced carrot dessert recipe is an eye-catching addition to your fall or Thanksgiving table and a creative way to enjoy seasonal ingredients!
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 400 grams Carrots (peeled and chopped)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 120 milliliters Heavy cream
- 60 milliliters Whole milk
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pre-made pie crust into a 9-inch pie dish. Trim and crimp the edges of the crust as desired. Place the crust in the refrigerator to chill while you prepare the filling.
Bring a medium saucepan of water to a boil. Add the peeled and chopped carrots and cook for 10-15 minutes, or until fork-tender.
Drain the carrots and transfer them to a blender or food processor. Puree until smooth and set aside to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt.
Add the cooled carrot puree to the sugar and spice mixture, stirring until well combined.
Pour in the heavy cream, milk, and vanilla extract. Mix until the filling is smooth and homogenous.
Retrieve the pie crust from the refrigerator and pour the prepared carrot filling into it, smoothing the top with a spatula.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set and slightly puffed. A knife inserted into the center should come out clean.
Remove the pie from the oven and let it cool completely at room temperature. This allows the flavors to meld together.
Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon, if desired. Enjoy!
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 1764 mg | 77% | |
| Total Carbohydrate | 295.0 g | 107% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 158.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 447 mg | 10% | |
*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.
