Saturday, December 12, 2009

Carrot Spice and Walnut Pie

Every year our local food bank, hosts a holiday dinner for those less fortunate at the beginning of December. It is between Thanksgiving and Christmas for those who will not be able to attend/provide one with their family. Every year the school where I work requests that we bake pies (some diabetic appropriate) for the dessert portion of the dinner. Last year I made a Cranberry Apple Pie and an Apple Butter pie. This year I decided to try something different. I made a Crustless Cranberry Pie and Cranberry Topped Apple Pie. I was going to make this Carrot Spice and Walnut Pie instead but I had to try it myself. My sister's best friend loves carrots and she thought this pie was delicious. I think I had pie overload and with so many other pies at our Thanksgiving dinner, I wasn't able to appreciate this pie. If you don't like pumpkin or want to try something different, then this might be the pie for you.

Carrot Spice and Walnut Pie (adapted from

1 (9") pie crust, partially baked
1 pound carrots, peeled and cut into pieces
1/3 cup honey
2 eggs
5 tablespoons softened, unsalted butter
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup chopped walnuts
1/2 cup brown sugar
1/2 cup white sugar

  1. Preheat oven to 350 degrees.
  2. Steam or boil carrots until soft and let partially cool.
  3. In a food processor, puree the carrots until smooth.
  4. Add honey, eggs, butter, salt, cinnamon, nutmeg, vanilla, nutmeg and walnuts and blend until smooth.
  5. Place carrot mixture in a bowl and fold sugars in gradually, getting out all the lumps.
  6. Pour mixture into pie shell.
  7. Bake pie for 60-70 minutes. Serve warm or cold, with or without whipped cream. Refrigerate to store.

No comments:

Post a Comment