Best 7 Cinnamon Carrot Pie Recipes

CARROT PIE

Steps:

• Peel and chop carrots.
• Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
• Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
• Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
• I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
• Pour mixture into prebaked & cooled 9" pie crust.
• Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
• Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)

GRANDMA ROSE'S CARROT PIE

Steps:

• 1. To make carrot pulp : Peel and slice 3-4 lb. of carrots ; (I have used the baby carrots and don't have to peel or slice ) put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.
• 2. Boil carrots until tender ; Drain.
• 3. Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.
• 4. Mix up all the above ingredients in a large bowl.
• 5. Pour into a prepared raw pie crust.
• 6. Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven. Let pie completely cool before serving.
• 7. Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.

PECAN-TOPPED CARROT PIE

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.

CINNAMON CARROTS

Steps:

• Cook carrots according to package directions. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend. , Drain carrots; place in a serving bowl. Drizzle with honey mixture.

CINNAMON-CARROT PIE

Steps:

• Preheat oven to 400 degrees.
• Combine first seven ingredients in a medium mixing bowl; beat for two minutes.
• Pour into unbaked pie crust.
• Bake for 15 minutes.
• lower heat to 350 degrees and bake 45 minutes longer or until the filling is set.

CARROT SPICE AND WALNUT PIE

Steps:

• 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.

CARROT PIE

Steps:

• For pastry: Combine flour and salt in a large bowl. Cut in butter and shortening until mixture resembles coarse meal. Beat 2 tblsps ice water, egg and vinegar to blend. Mix into flour just until dough comes together into a ball. If dough seems too dry, add up to 2 tblsps more water, a few drops at a time. Wrap in plastic wrap and chill for 1 hour.
• For filling: Melt 4 tblsps butter in small skillet over low heat. Add onion, cover and cook gently until soft, stirring occasionally, about 10 minutes. Remove from skillet.
• Melt remaining 3 tblsps butter in same skillet over low heat. Add carrots, increase heat to high and stir 2 minutes. Reduce heat to low. Add water, cover and cook until carrots are tender and liquid is absorbed, about 20 minutes (if carrots are tender and there is still liquid, drain).
• Puree onions and carrots in processor with eggs, yolks, salt, allspice and pepper until smooth. Turn into bowl and refrigerate 1 hour.
• To assemble: Preheat oven to 340°F Grease 5 ½ x 9 ½ inch loaf pan (or 4 ½ x 11 inches).
• Roll dough out on lightly-floured surface to thickness of ¼ inch. Cut out 12 x 16 inch rectangle. Drape dough loosely in pan. Press into corners gently with fingers. Trim dough flush with top of pan. Roll scraps out to ¼ inch thick. Cut out rectangle large enough to cover top of pan.
• Stir rice and cheese into carrot mixture. Spoon into prepared pan. Brush edge of crust with glaze. Cover with dough, pressing to seal. Roll remaining scraps out. Cut out dough decorations and stick them on with the egg glaze. Brush entire pie with glaze. Make 6 steam vents. Bake until lightly-browned, about 1 ½ hours. Cool in pan. Remove carefully. Serve at room temperature.