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Carrot Pie | Better-Than-Pumpkin

by Erin V December 13, 2018
6.1K
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I’ve been on a pie roll lately (no that’s not a thing but I’ll look into a recipe for it) – a custard pie roll, to be exact. This season I’ve made pumpkin pie, butternut squash pie, pumpkin-coffee pie (yum), egg custard, and a few days ago it was carrot. After making all these pies, you know what? Carrot has to be my favorite.
I got these little 5″ pie pans and am loving them. Just cut a pie recipe in half to fill them.

Sweet Carrot Pie

It tastes similar to pumpkin pie!

Now don’t get me wrong; I have loved pumpkin pie since I was little, and I still do. It’s a staple for Thanksgiving, and when you think of fall it always comes to mind.
I’ve roasted pie pumpkins and made them out of the can. (Do yourself a favor and make it from fresh if you’re able to; the canned pumpkin isn’t even actual pumpkin and doesn’t taste anything like the real thing). When pumpkin season rolls around I make sure to buy a few, roast them, and freeze the puree so I’m not without real pumpkin on hand.

For this carrot pie I wanted to try and do it the same way as my pumpkin pie, only instead subbing in roasted carrots. All the spices were just about the same; I added in a touch more powdered ginger (ginger goes great with carrot) and a little less sweetener (carrots have more sweetness than pumpkin). The sweetness and flavor of the carrots ended up coming through perfectly, and the texture was great – a bit more textured than pumpkin pie and I wanted it that way. If you don’t want that extra texture you can blitz it all in your blender before filling your pie shell, but, I definitely suggest pureeing the roasted carrot in your food processor and hand whisking the ingredients together. The texture is superb.

Keto or low carb?

Although carrots aren’t considered low-carb or keto, I suggest that you not hold yourself back from baking one of these carrot pies, indulging in a slice, and then quickly giving the rest to your family to eat because you won’t want to stop.
Might I suggest swapping out half of the carrots in the recipe with pumpkin? It will lower the carb content, and yet still have the carrot flavor.

Embrace the carrot!

– in moderation if you’re on keto – and let me know if you try my carrot pie, and what kind of pie you prefer?

Sweet Carrot Pie Recipe
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Carrot Pie | Better-Than-Pumpkin

This carrot pie is sure to please. It’s got all the flavor of the pumpkin pie you’re used to, with an extra carrot kick. Top it off with homemade whipped cream and you’ve got yourself a delicious treat!
Course Dessert
Keyword carrot, carrot pie, dessert
Servings 12 slices
Author Erin Vittoria

Ingredients

  • 1 low-carb pie crust cooled. (I’m working on a recipe post, but for now, you can find a bunch of recipes for them online)
  • 15 oz. carrots roasted and pureed
  • 3 eggs
  • ¼-½ cup sweetener preferably powdered – you can do this with something like a bullet. (I like 5 Tablespoons of erythritol. Remember that carrots are naturally a bit sweeter than pumpkin, so cut back on the sweetener a bit. If you’re not sure, start with less sweetener, mix together everything but the eggs, then taste.)
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 10 oz heavy cream half & half, almond milk, or mixture of any combination
  • ½ tsp vanilla
  • 1 Tbsp cornstarch if not low carb/keto

Instructions

CARROT PREP:

  • Preheat oven to 400°.
  • Peel carrots and put into casserole dish. No need to chop them small; they’re going to be pureed anyway.
  • Cover with foil and roast for 45-50 minutes, or until very tender when pierced with a fork. Take out and put into a food processor. Puree until very smooth. Cool to at least room temperature.

MAKE THE PIE:

  • Turn oven down to 325°.
  • Add carrot puree, sweetener, pumpkin pie spice, salt, vanilla, and optional cornstarch to a bowl. Whisk well.
  • Add eggs and whisk well. Add in cream and give one last good whisk. Mixture will be thin.
  • Pour your custard into a 9″ pie shell, and bake for about 1 hour, to 1 hour and 20 minutes. (You will know when your pie is done, when you shake it gently. The outer 2 inches will be well set and the middle will still be just a bit jiggly. The timing will just depend on how thin or thick your custard was when you poured it into the shell. Just keep an eye on it)
  • Turn off the oven and crack open the door a little bit. Let it cool in the oven for 30 minutes. Take out of the oven and (if you can), let it cool down at room temperature for 3 hours. Then pop it into the refrigerator for a minimum of 4 hours (It’s best overnight).

Notes

 The slow cooling should prevent some cracking in your finished pie. 
As I’ve seen others bake their custard pies at higher temperatures, I’ve found the best results to be with the low-and-slow method.
I rarely have issues with custard pies when I go with 325° oven temp.
If you’re worried about carrots not being very keto or low carb-friendly, might I suggest mixing half the amount of pureed carrots and half pumpkin puree. It will cut the carbs down quite a bit.
Sweet Carrot Pie
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Hi, I'm Erin.
When I moved into an apartment with a very small kitchen, I wasn't sure how it would work out. My passion for food and cooking just got bigger, and over the years I learned how to use what little space I have to make some tasty treats. Now I'd like to share my recipes —and my journey — with you.

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