Brown Sugar Roasted Caramelized Carrot Pie may be unconventional on your dessert table but this absolutely delicious pie has amazing flavor and is perfect for Spring!
Why should creamy, spiced deliciousness in a pie shell be saved only for Fall? This carrot version is perfect for Spring celebrations like Easter or winter when carrots are in season.
Sweet spicy deliciousness in a pie crust
I know it sounds weird but stick with me here. If you’re a fan of sweet potato pie, pumpkin pie or carrot cake you’re going to love Carrot Pie! .
I am absolutely a card-carrying member of the Pie Fan Club. Shoot, I could be the president! I’ve always loved pie and pie crust. And for some reason, the creamy squashy variety has always been my favorite. Pumpkin pie’s what I always I request for my birthday. And coconut cream pie is a close second, but really I’ve never actually met a pie I didn’t like.
Anyway, I’m always looking for new and interesting pie recipes like Chocolate Angel Pie, Fresh Pumpkin Pie with Gluten Free Walnut Crust and No Bake Cranberry Cream Pie. So when I saw a recipe by Joshua McFadden for Carrot Pie with Pecan Crust in his cookbook,Six Seasons: a New Way With Vegetables, it caught my eye right away.
Carrot Pie recipe
Inspired by Joshua’s use of caramel in his carrot pie filling I played up the natural sweetness of the carrots by tossing them in brown sugar and roasting them in the oven until caramelized before pureeing. This way they develop a deep richness.
But just like with most ‘pumpkin pies’ there’s more to the filing than meets the eye. Canned pumpkin pie filling relies on winter squash for it’s color and smooth richness. Similarly, a few roasted cubed sweet potatoes guarantee this Carrot Pie filling cooks up rich and smooth and not the least bit watery.
- Substitute honey for the brown sugar in the glaze and omit making additional caramel and add a touch of sweetness with the same amount of honey.
- No blender or food processor? Use a potato masher and/or a whisk to whip the carrots and sweet potatoes smooth. Or you might be better off boiling the vegetables instead of roasting.
- Instead of Perfect All-Butter Pie Crust use whichever crust you prefer! It just needs a short bake before adding the filling and finishing. Gluten Free Pecan Crust compliment the carrots perfectly!
- 1 single 9″ all butter pie crust
- 1 small sweet potato in large cubes
- 4 large organic carrots peeled
- 8 tablespoons unsalted butter 1 stick
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups cream
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground all spice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom (optional)
- Preheat oven to 400 degrees Fahrenheit. Prepare your favorite single 9″ pie crust and bake until puffy, 10-15 minutes. Remove and cool until ready to use. Reduce oven to 325 degrees.
- Combine 4 tablespoons melted butter with 1/4 cup brown sugar and toss carrots and sweet potatoes in the mixture to coat.
- Place vegetables in a single layer on a baking sheet and roast until tender, 25-30 minutes turning halfway through. Remove and cool. Then place in a blender or food processor.
- Meanwhile, melt the remaining 4 tablespoons butter in a small saucepan over medium heat. Add brown sugar, 1/2 teaspoon salt, and 1/2 cup heavy cream then stir to combine. Bring to a boil then simmer 4 to 5 minutes or until thick and luscious. Remove from heat and cool.
- Add remaining 1 cup cream, spices, eggs and half the caramel sauce to blender with carrots and sweet potatoes. Blend until smooth and pour into prepared pie shell. Bake in the center of preheated oven until center is set, 45 to 60 minutes.
- Let cool completely before cutting and serving with whipped cream and reserved caramel sauce. Garnish with carrot tops.