Thursday, November 8, 2012

Carrot pie

Ok, so I really wanted pumpkin pie but didn't have any canned pumpkin, so I came up with this.

1 frozen pie crust
1lb frozen carrots, cooked according to package (doesn't matter if they are coins or whole baby carrots)
1 Tb pumpkin pie spice
1 can sweetened condensed milk

Put drained, cooked carrots in a blender or food processor until purée. Weigh out 15oz or just go with the full amount... Add all other ingredients to carrot purée and blend well. Pour into pie crust and bake at 425 for 15 minutes then cook at 350 for another 25 minutes. Keep an eye on it, it might take less time or a little more depending on how accurate your oven is. It's done when it has taken on a little darker color and the custard around the crust area is set.

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