How to Make Carrot Spice and Walnut Pie - A Step-by-Step Guide

Carrot Spice and Walnut Pie is a delightful and unexpected twist on the classic fall dessert. This pie is a wholesome and comforting treat that is perfect for the holiday season or any time you’re craving a delicious, sweet indulgence. The combination of carrots, warm spices, and crunchy walnuts creates a unique and irresistible flavor profile that will have your taste buds singing.

What makes this pie stand out is its use of carrots, a vegetable not typically associated with desserts....

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Ingredients

  • 1 (9 inch) deep dish pastry shell, partially baked
  • 1 pound baby carrots
  • ⅓ cup honey
  • 2 eggs
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • ½ cup finely chopped walnuts
  • ½ cup packed brown sugar
  • ½ cup white sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 10
  • Yield: 1 deep dish pie

  • Preheat oven to 350 degrees F (175 degrees C).
  • Steam carrots until soft but not mushy. Cool slightly.
  • Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
  • In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
  • Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.
  • Nutrition

    331 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 53mg
    • Sodium: 404mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 2g
    • Total Sugars: 33g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 44mg
    • Iron: 1mg
    • Potassium: 191mg