Best Cinnamon Carrot Pie Recipes

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CINNAMON-CARROT PIE



Cinnamon-Carrot Pie image

This recipe is from the food insert in my local newspaper; it sounded so good I didn't want to lose it! It is from a woman named Judith Ogden Larsen, who has a pie shop in Eustis, Nebraska, says "this pretty orange pie is better than pumpkin pie ever thought about being!" I think the addition of raisins might be nice in this....

Provided by Raquel Grinnell

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups carrots, cooked and mashed
1 (12 ounce) can whole evaporated milk (not skim or fat-free)
1 cup sugar
2 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons cinnamon
1 (10 inch) unbaked pie shells

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.

Nutrition Facts : Calories 312.9, Fat 12.8, SaturatedFat 4.4, Cholesterol 58.8, Sodium 360.4, Carbohydrate 44.4, Fiber 2.2, Sugar 26.6, Protein 6.3

CARROT PIE



Carrot Pie image

Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!).

Provided by Laura

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 33.7 g, Cholesterol 48.3 mg, Fat 9.2 g, Fiber 1.9 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 166.9 mg, Sugar 21.6 g

HONEY CARROT PIE



Honey Carrot Pie image

An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!

Provided by MSKYEWOLF

Categories     Desserts     Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

4 cups sliced carrots
2 eggs
1 cup evaporated milk
¾ cup packed brown sugar
2 tablespoons honey
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 single pie crust

Steps:

  • Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.
  • Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 296.7 calories, Carbohydrate 44.6 g, Cholesterol 55.6 mg, Fat 11.3 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 3.8 g, Sodium 363.6 mg, Sugar 30.7 g

CARROT SPICE AND WALNUT PIE



Carrot Spice and Walnut Pie image

I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!

Provided by DJKD

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h30m

Yield 10

Number Of Ingredients 12

1 (9 inch) deep dish pastry shell, partially baked
1 pound baby carrots
⅓ cup honey
2 eggs
5 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
½ cup finely chopped walnuts
½ cup packed brown sugar
½ cup white sugar

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.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 44.1 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 6.3 g, Sodium 403.8 mg, Sugar 33.2 g

CINNAMON PIE



Cinnamon Pie image

This recipe was from our great-grandmother. Always a family favorite and a holiday must. Thin but flavorful.

Provided by Sharon Miller

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 9

1 cup white sugar
1 ½ tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 pinch salt
1 egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ½ cups milk
1 (10 inch) unbaked pie crust

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
  • Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).
  • Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 41.2 g, Cholesterol 34.5 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 192.1 mg, Sugar 27.3 g

CINNAMON CARROT BAKE



Cinnamon Carrot Bake image

This is an easy recipe and so good! Serve the carrots at room temperature for a hot day, but they are delicious served hot also. You can also make this in the microwave on HIGH for about 10 minutes. The complete recipe can be doubled is desired.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs carrots, sliced
1/3 cup butter
1/2 cup white sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup boiling water

Steps:

  • Set oven to 350 degrees.
  • Butter a 1-1/2-quart casserole dish.
  • Place the sliced carrots in the baking dish.
  • Mix together the butter, sugar, salt and cinnamon in a heat proof bowl; stir in boiling water; mix to combine.
  • Pour over the carrots; toss to coat.
  • Bake for about 45-60 minutes or until the carrots are desired tenderness (the time will vary depending how the thickness of the carrot slices).

Nutrition Facts : Calories 302.9, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.6, Sodium 808.4, Carbohydrate 41.6, Fiber 4.9, Sugar 32.7, Protein 1.8

CINNAMON CARROTS



Cinnamon Carrots image

Frozen vegetables make for a fast and fabulous side dish in Charlene's Cinnamon Carrots. "When Anna was a little girl, the only vegetable she would eat was carrots covered in a packaged glaze," she recalls. "I ran out of glaze one day and created this taste-tempting recipe. I never bought a prepared glaze again."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter
1/2 to 1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 90 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 65mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROT PIE



Carrot Pie image

I came into this recipe sometime in the 70s, during a brief vegetarian spell. I'm carniverous again, but not adamently so, I still prefer vegetables. This pie is delicious.

Provided by evelynathens

Categories     Lunch/Snacks

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 21

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
1/2 cup chilled butter, cut into small bits
2 tablespoons vegetable shortening
2 -4 tablespoons ice water
1 egg
1 tablespoon white vinegar or 1 tablespoon cider vinegar
7 tablespoons butter
1 large onion, thinly sliced
2 lbs carrots, cleaned and grated
1/4 cup water
2 eggs
2 egg yolks
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon white pepper
1 cup freshly cooked brown rice
1 1/2 cups grated swiss cheese
1 egg, beaten with
2 tablespoons milk

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.

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