Directions:
- Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
- Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
- In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.35 Kcal (483 kJ) | ||
| Calories from fat | 23.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 4% | |
|---|---|---|---|
| Cholesterol | 41.38mg | 14% | |
| Sodium | 79.39mg | 3% | |
| Potassium | 174.1mg | 4% | |
| Total Carbs | 20.87g | 7% | |
| Sugars | 14.73g | 59% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 2.74g | 5% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 124.44 Kcal (521 kJ) | ||
| Calories from fat | 24.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 4% | |
|---|---|---|---|
| Cholesterol | 44.64mg | 14% | |
| Sodium | 85.65mg | 3% | |
| Potassium | 187.82mg | 4% | |
| Total Carbs | 22.51g | 7% | |
| Sugars | 15.89g | 59% | |
| Dietary Fiber | 1.38g | 5% | |
| Protein | 2.96g | 5% | |
| Vitamin C | 2.2mg | 3% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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