Cinnamon-Carrot Pie

Kitchen Tested
  • Yield 8 servings
  • Prep 10 mins
  • Cook 60 mins

Carrot cake meets sweet potato pie in this intriguing dessert.

Mark Boughton Photography / styling by Teresa Blackburn

Save the peeling and chopping and use thawed frozen carrots instead of fresh.


2 cups cooked, mashed carrots
1 can (12-ounce) evaporated whole milk
1 cup sugar
2 eggs beaten
1/2 teaspoon salt
1/4 teaspoon ginger
2 teaspoons cinnamon
1 (10-inch) unbaked pie crust


  1. Preheat oven to 400F.
  2. Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.
  3. Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set.
  4. Cool on a wire rack

Recipe by Judith Ogden Larsen



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