Description
A delicious and unique pie made with roasted carrot purée and honey, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups roasted carrot purée (about 4–5 medium carrots)
- ½ cup honey
- ½ cup heavy cream
- ¼ cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Roast the Carrots: Begin by peeling and chopping your carrots into chunks. Roast them at 400°F for about 25–30 minutes, or until they’re tender and slightly caramelized. This roasting step deepens the flavor and brings out their natural sweetness.
- Make the Carrot Purée: Once cooled slightly, purée the roasted carrots in a food processor until silky smooth. You may need to add a splash of milk to help it blend into a velvety texture.
- Prepare the Filling: In a large bowl, whisk together the honey, heavy cream, milk, eggs, vanilla extract, and spices. Fold in the carrot purée and whisk until fully combined. The color will be a gorgeous, sunny orange.
- Fill the Pie Crust: Roll out your pie crust into a 9-inch pie dish and crimp the edges as desired. Pour the carrot-honey filling into the unbaked crust and smooth the top with a spatula.
- Bake the Pie: Bake at 375°F for 45–50 minutes, or until the center is set but still has a slight jiggle. The top may puff slightly and settle as it cools.
- Cool and Serve: Let the pie cool completely at room temperature before slicing. Chill for at least 2 hours for clean cuts and best texture.
Notes
- This pie can be served warm or chilled depending on your preference.
- Feel free to top with whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg