Carrot Pie
This old family recipe of carrot pie tastes just like pumpkin pie! I love that you don't need to open a can of pumpkin puree or go through the difficulty of preparing pumpkin puree when you can use carrots. Delish!
Servings: 8
Ingredients
- 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
Instructions
- 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.