I know what you’re thinking. Cinnamon carrot pie? Carrots in a pie?!
Yep. Those were my first thoughts to around ten years ago when I stumbled upon a cinnamon carrot pie recipe in my Taste of Home magazine. My Hubs who was my boyfriend at the time and my parents were extremely skeptical. I could see the look of disgust on my mom’s face through the phone as I told her I had found a great pie that I was going to bring to the family Thanksgiving dinner.
But with one bite of the cinnamony creamy goodness of this cinnamon carrot pie, my family became believers. If you like pumpkin pie or sweet potato pie, this pie would probably be for you, too. If you don’t like those types of pies, than this one is probably not for you either. Because the filling consists of shredded carrots, the pie is not quite as creamy as pumpkin or sweet potato, but it is creamy enough.
The original recipe from Taste of Home, which I have made often, calls for sugar. The longest part of the preparation process is boiling the carrots.
Since I had an extra can of condensed milk on hand, I decided to try that in place of the sugar in an effort to gain as much creaminess as possible. I also made a few adjustments to the spices.
With a bit of whipped cream and a dusting of cinnamon, this pie is worthy of any holiday gathering. I prefer to make it with a homemade crust that isn’t too sweet since the pie itself is quite sweet. In the oven, I do prefer to cover the crust with foil for 2/3s of the cooking time to prevent the crust from overbrowning. As you can see in these pictures, my crust got a touch dark in some spots.
And, of course, as an added bonus – it’s a great way to sneak some carrots into your kids’ diet, even if the carrots are laden in sugary goodness. But, hey…carrots!
- 2 cups carrots, cooked and mashed
- 1 can condensed milk
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp ginger
- 2 tsps cinnamon
- 1/2 tsp nutmeg
- 1 10-inch unbaked pie crust
- Preheat oven to 400F.
- Combine all ingredients except for pie crust into a mixing bowl.
- Beat mixture until well combined.
- Carefully pour into pie crust.
- Bake for 15 minutes at 400F.
- Turn heat down to 350F and bake for an additional 45 minutes or until the center of the pie appears set without much jiggle.
What do you think? Would your family try this cinnamon carrot pie? Maybe you are in more of a tropical kind of mood? Be sure to try out our other family favorite pies like our key lime pie and our Pineapple-Coconut Pie.