Cinnamon Carrot Pie Recipes

CINNAMON CARROTS

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.

CARROT PIE

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.

CINNAMON PIE

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.

CINNAMON-CARROT PIE

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.

CINNAMON CARROT CASSEROLE

Steps:

• Mix melted butter, brown sugar, cinnamon and salt in a small bowl. Stir in hot water. If microwaving use 1/4 cup hot water.
• Place carrots in baking dish and pour butter mixture over carrots. Stir to coat.
• Spray or grease a 1 1/2 quart baking dish. BAKE 50 to 60 minutes in a 350 degree oven until tender or MICROWAVE for approximately 15 minutes. (Tenderness will depend on size of sliced carrots.).
• Serve hot or cold.
• Enjoy!

PECAN-TOPPED CARROT PIE

Steps:

• Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.