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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 363.6 mg sugar: 30.7 g transFat: : - unsaturatedFat: : -

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.

1 9-inch pie

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