Description
This Carrot Custard Pie is a creamy, spiced dessert made with mashed carrots, condensed milk, and warm spices like cinnamon, ginger, and nutmeg. It’s a unique twist on classic pies, perfect for holiday gatherings or any time you want a comforting, satisfying treat.
Ingredients
Filling:
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2 cups cooked and mashed carrots (about 4–5 medium carrots)
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14 oz condensed milk
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1 large egg, beaten
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1/2 teaspoon salt
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1/4 teaspoon ground ginger
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
Crust:
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1 unbaked 10-inch pie crust (homemade or store-bought)
Optional Toppings:
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Whipped cream
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Additional cinnamon (for dusting)
Instructions
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Preheat oven to 400°F (200°C).
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Peel, chop, and boil carrots until tender (15–20 minutes). Drain and mash until smooth.
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In a bowl, combine mashed carrots, condensed milk, beaten egg, salt, ginger, cinnamon, and nutmeg. Mix until smooth.
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Place the unbaked pie crust in a 10-inch pie dish. Pour the filling into the crust and smooth the surface.
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Bake at 400°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 45 minutes, or until the center slightly jiggles.
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Allow the pie to cool completely before serving.
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Serve with whipped cream and a sprinkle of cinnamon if desired.
Notes
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Preheat oven to 400°F (200°C).
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Peel, chop, and boil carrots until tender (15–20 minutes). Drain and mash until smooth.
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In a bowl, combine mashed carrots, condensed milk, beaten egg, salt, ginger, cinnamon, and nutmeg. Mix until smooth.
-
Place the unbaked pie crust in a 10-inch pie dish. Pour the filling into the crust and smooth the surface.
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Bake at 400°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for an additional 45 minutes, or until the center slightly jiggles.
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Allow the pie to cool completely before serving.
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Serve with whipped cream and a sprinkle of cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American