Sunday, November 13, 2011

Carrot Pie

Thanks to UVLocalvore's great idea for using up the wonderful bounty of carrots provided by our local CSAs this fall! After we finish the Almond Flour Carrot Cake and Morning Glory muffins I made the other day, this will be my next carrot project. I'm thinking I could make a savory version, too, substituting cumin and some other Mexican spices and a little ground turkey (kind of like Shepherd's Pie).

Maple Carrot Pie
1 1/3 cups steamed, mashed carrots
1/2 cup + 2 Tablespoons maple syrup
1 1/4 cup milk
2 eggs
1 T. flour
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. powdered ginger
1/2 tsp. salt
1 uncooked 9-inch pie shell
Blend all ingredients. Pour into pie shell. Bake at 350 degrees F for 45 minutes or until firm in the middle. Serve with local whipped cream or ice cream.

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