Cinnamon-Carrot Pie
Mark Boughton Photography / styling by Teresa Blackburn
- 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
- Preheat oven to 400F.
- Combine carrots, milk, sugar, eggs, salt, ginger and cinnamon; beat for 2 minutes. Pour into unbaked pie crust.
- Bake 15 minutes; lower heat to 350F and bake 45 minutes longer or until filling is set.
- Cool on a wire rack
Recipe by Judith Ogden Larsen
Nutritional Info *per serving
- Calories 290
- Glycemic Load 17.13
- 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%
