Honey Carrot Pie

Swap carrots in for pumpkin puree for a festive Thanksgiving pie that uses the same spices as the traditional pumpkin pie.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 297 Calories

Ingredients

• 2 eggs
• 2 tablespoons honey
• 1 cup evaporated milk
• 4 cups sliced carrots
• 1 single pie crust
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.75 cup packed brown sugar
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.