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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know! Ingredients:
4 cups sliced carrots |
2 eggs |
1 cup evaporated milk |
3/4 cup packed brown sugar |
2 tablespoons honey |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1 single pie crust |
Directions:
1. 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.
2. Preheat oven to 400 degrees F (200 degrees C).
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.
4. Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.
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