Cinnamon-Carrot Pie

cinnamon-carrot-pie-Relish.jpg
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/15201-cinnamon-carrot-pie-relish.jpg?w=98
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 60 mins

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

Ingredients

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

Instructions

  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

Nutritional Info *per serving

  • Glycemic Load 17.13
  • Calories 290
  • Fat 10g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 60mg
  • Sodium 410mg
  • Potassium 240mg
  • Carbohydrate 44g
  • Fiber 2g
  • Sugars 32g
  • Protein 6g
  • Trans Fat 0
  • Vitamin A 130%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 6%
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