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Carrot Pie

Carrot Pie
By Anne Landefeld on Friday, September 6, 2013 at 9:10pm
2 c carrot pulp (see below on how to make it)
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
3/4 c sugar
2 eggs
2 c evaporated milk
1 dash(es) salt
To make carrot pulp : Peel and slice 3-4 lb. of carrots ;(I have used the baby carrots and don’t have to peel or slice )put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
Boil carrots until tender ; Drain.
Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don’t want ; like missed peel and the stringy texture in the carrots.
Mix up all the above ingredients in a large bowl.
Pour into a prepared raw pie crust.
Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven.Let pie completely cool before serving.
Note: I double this recipe and get 3 pies when using 9″ deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.

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