LuAnn's Carrot Pie

The yellowed, tattered clipping from which this recipe was adapted came from a Woman’s Day magazine published some 40 years ago! An “oldie, but a goodie!"

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Ingredients

Pie Filling

  • 2 1/2 cups sliced carrots (about 1 pound), cooked and drained
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (12-ounce) can evaporated milk

Pie Shell

  • 1 unbaked (9-inch) pie shell

Garnish (optional)

  • Whipped topping for garnish
  • Nutmeg for garnish

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Combine all of the filling ingredients in a blender or food processor, then blend or process until smooth. Pour filling into the unbaked pie shell.
  3. Bake in preheated 450 degrees F oven for 10 minutes, then reduce the oven temperature to 300 degrees F and bake for 50 minutes or until the filling is set.
  4. Place baked pie on a wire rack to cool.
  5. Serve, garnished with whipped topping and a light sprinkling of grated nutmeg, if desired.
  6. Refrigerate leftovers.

Recipe loosely adapted from Woman’s Day magazine, circa early 1980’s by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes.