This carrot pie tastes just like pumpkin pie so it’s perfect for Thanksgiving!
So I’ve already had my Thanksgiving because I’m Canadian but I’m doing this post just for you, my US friends. I’m also secretly wishing for turkey again so I really don’t mind at all setting a table for you.
In fact, I made dessert!
As you may already know, I love baking pies. Today I made a carrot pie. It tastes just like pumpkin pie.
I did a fall table setting last month with purples and greens but let me show you how I have changed things up.
Also, I’m part of a big Thanksgiving blogging tour going on all this week (thank you Lory from Designthusiasm for inviting me!) so be sure to visit more beautiful table settings at the end of this post.
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I used a linen runner I bought in France this year on the middle of my table, keeping it wrinkly and added seeded eucalyptus and white hydrangeas along with white pumpkin boos.
It’s so simple to make a beautiful floral table setting. I haven’t done anything special, just added the florals straight to the runner making sure the hydrangea stems were short.
They won’t last long so I’ll dry them after by leaving them upright in a vase.
The table is all set for dessert with tea brewing and carrot pie ready to be sliced. I’m just going to zip off to the kitchen to whip up some whipped cream.
So my pastry didn’t end up the greatest this time, but that’s okay. When you bake your own pie, no one is asking for perfection.
I wanted to add fall pastry leaves everywhere but I thought why not bake them separately and add leaves to each slice.
I just used adorable leaf cookie cutters.
My son gobbled up a huge slice after school and didn’t know it was made with carrots! Shhhh…
There’s something I find odd about opening a can to make a pie…pumpkin puree in a can doesn’t sound that appealing and neither does making puree pumpkin.
I love this idea to use carrots!
Be sure to download the recipe!
- 1 9 inch unbaked pie shell
- 2 cups carrots
- 1 cup whole evaporated milk, not skim or fat-free
- 1 cup sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 2 tsp pumpkin pie spice
- Preheat oven to 400 degrees.
- Place carrots in a saucepan with just enough water to cover. Bring to boil and cook until tender about 10 minutes. Drain water and puree carrots in food processor until smooth.
- Combine first 6 ingredients in a medium mixing bowl, beat for 2 minutes.
- Pour into unbaked pie shell.
- Bake for 15 minutes.
- Lower heat to 350 degrees and bake for 45 minutes longer until middle is set or firm.
Why not try carrot pie for your Thanksgiving dinner this year.
Be sure to visit all my friends beautiful Thanksgiving table settings as well!
Make sure to pin it for later!
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