Cinnamon Carrot Pie Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
• Meanwhile, pulse the carrots, cinnamon, lemon zest and juice, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until very finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
• Melt 4 tablespoons of the carrot-cinnamon butter in the reserved pasta pot over medium heat. Add the cooked pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper if desired.
• Tightly wrap the remaining carrot-cinnamon butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.

Steps:

• Preheat oven to 350 degrees F (175 Degrees C). Grease and flour a 9 x 5 inch loaf pan.
• In a large bowl, beat together the sugars and sunflower oil. Sift flour, baking powder, baking soda, cinnamon, and salt into the bowl while stirring occasionally. Beat the eggs together, and gradually stir into the batter until everything is combined. Mix in carrots, pecans, and vanilla until well combined. Pour batter into prepared pan.
• Bake on middle rack for 60 minutes, or until it tests done. Cool in pan for 10 minutes, and then turn out onto wire rack to cool completely.

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.

Steps:

• Combine carrots, butter, honey, vanilla extract, salt, eggs and spices in a mixing bowl. Mix together thoroughly with an electric mixer; mix until smooth. Fold in white and brown sugars. Pour filling into pastry crust.
• Bake at 350 degrees F ( 175 degrees C) for 50 to 60 minutes. To determine if pie is done, insert toothpick. If it comes out clean it is ready.

Steps:

• For the pie crust:.
• Preheat the oven to 400 degrees F.
• Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
• Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
• Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
• Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
• Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
• Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
• Blind bake the pie crust:.
• Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
• Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
• Set aside the baked crust.
• Bake the top pieces:.
• Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
• Set aside to cool.
• Make the cream filling:.
• Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
• Place the egg yolks into a medium bowl and set aside.
• Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
• Pour the egg yolk mixture back into the pot of milk mixture.
• Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
• Finish the pie:.
• Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
• Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
• Top with the baked cinnamon roll pieces in a decorative pattern.
• Set aside to cool completely before slicing and serving.

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).

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.

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.

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!

Steps:

• Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
• While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
• Let the pie crust cool for five minutes then fill with carrot filling.
• Bake at 400 for 10 minutes then 325 for 40 minutes.
• Let pie cool completely before serving. Add whipped cream.

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.