This afternoon, I thought it would be a great day to try to turn these carrots into a pie. I hoped it would resemble a pumpkin pie.
These carrots were pretty big. I decided to use the same amount of pureed carrots as I would with pumpkin. I peeled them and boiled them until they were soft.
I decided to break out my homemade vanilla and I also opted to open up the Tung Hing cinnamon that I bought from Penzey's Spices.
All this deliciousness gets whipped up and mixed with pureed carrots.
I can't tell the difference by simply looking at it.
I can't tell the difference after it's baked, either. It cracked when it cooled off.
The consensus is that the texture is just a little bit different. That's all. Other than that one minute detail, I could not tell the difference between carrot or pumpkin in this pie. I'll make more carrot pies in the future, for sure.
Carrot Pie
1 9-inch pie shell
2 cups pureed carrots (about 3 large, peeled and boiled until soft and pureed in a food processor)
3/4 cup dark brown sugar
2 eggs
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons real vanilla extract
3/4 cup heavy cream
Preheat oven to 400 degrees.
Mix all ingredients together in a large bowl until well combined. Pour into prepared pie shell.
Bake at 400 degrees for 15 minutes, lower heat to 350 degrees and bake an additional 50 minutes.
Pie is done when you can put the point of a knife into the middle and it comes out clean.
Cool completely before cutting. Refrigerate leftovers.
