Refreshing Summer Carrot Pie

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The concept of carrot pie sounded not very appealing to me. I was imagining shredded carrots in a crust. Or, worse, diced carrots swimming in a savory gravy poured into a crust. None of those sounded very appealing to me. Carrots, as a general rule, in my my opinion, are like eating cardboard or rocks. There just isn't much flavor. But what if carrots could somehow be transformed? They can. With this recipe for refreshing summer carrot pie!

This is more like a pumpkin, except creamy and smooth and lighter than a the typical, heavier Thanksgiving pumpkin or sweet potato versions of the pie found during the autumn.

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• 🥕 Refreshing Summer Carrot Pie
• 📋 Instructions
• 🥕 More Amish Carrot Recipes
• 🖨️ Full Recipe

Many Amish grow plump carrots in their gardens. Carrots are easy to grow and, well, they are more versatile than I thought as this recipe illustrates.

The carrot pie is superb if you drop a scoop of vanilla ice cream on top, or scoop some whipped cream onto it. While the pie does mimick a pumpkin in looks and taste, it's texture is a lighter, fluffier version, so this is a great summer pie when you don't want a heavy dessert on a 90-degree day.

Start with the freshest carrots you can find and then cook them and mash them down.

A combination of white and brown sugars added to a cooked mix of carrots gives this pie a wonderful and imaginative swirl of flavors.

You can also make this as a no-crust dessert, which makes it even lighter for summer. Simply pour it into a pan and bake and once it firms up it will slice nicely. In the beginning, it resembles a "pumpkin porridge", but once it bakes and comes out of the oven, it'll slice nicely.

This is the pie as it comes out of the oven.

Spread some whipped topping on top and enjoy or, better, yet, a scoop of ice vanilla ice cream. You'll never want to eat carrots any other way, except possibly in carrot cake. And I always learned when I was a child that carrots help improve vision, as good as this pie is if I ate plenty of it when I was younger I'd probably have better eyesight today. SIGH, maybe I wouldn't even be wearing glasses!

🥕 Refreshing Summer Carrot Pie

• 1 ½ cup cooked mashed carrots
• 1 /2 cup brown sugar
• 1 /2 cup white sugar
• 1 tablespoon dark molasses
• 1 /8 teaspoon cloves
• 1 /2 teaspoon cinnamon
• 1 cup flour
• 1 /2 teaspoon ginger
• 1 /2 teaspoon salt
• 2 eggs, slightly beaten
• 1 cup scalded milk

📋 Instructions

Mix in order given until everything is well-combined.

Bake in unbaked pie shell at 425 for 10 minutes.

Turn down temperature to 350 for 45 to 50 minutes.

Served with whipped cream or ice cream if desired.

🖨️ Full Recipe