Spiced Carrot Pie

Active Time: 15 min.Total Time1 hour
Yield: 1 pie

Briana Carson from Crave Pie Studio in Duluth, Georgia, was inspired by gajar halwa, an Indian carrot pudding, and wanted to adapt it for a pie. “I just started playing around and kind of decided to go with a spice profile similar to pumpkin pie or sweet potato,” she says. She roasts the carrots to bring out their sweetness and purees them until they are as smooth as possible. Then the pie gets topped with a thick marscapone whipped cream.


  • 1par-baked pie shell
  • 1 lbroasted carrots, pureed
  • 1 cupbrown sugar
  • 1 Tbspflour
  • 1/4 tspsalt
  • 1/4 tspcinnamon
  • 1/4 tspginger
  • 1/4 tspcloves
  • 1/4 tspnutmeg
  • 3eggs
  • 3/4 cupheavy cream
  • 1/2 cupwhole milk
  • 3/4 tspvanilla extract

How to Make It

Step 1

Blend carrot puree, sugar, flour, and spices until smooth.

Step 2

Add eggs, cream, milk, and vanilla extract.

Step 3

Pour mixture into partially baked pie shell. Place in preheated 325-degree oven and bake 40 to 45 minutes or until just barely set (center wiggly but not sloshing).

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