Carrot-Ginger Pie

 In Carrots, Recipes, Walnut
Carrot-Ginger Pie

Carrot-Ginger Pie


  • 3 cups - Carrots, chopped
  • 3/4 cup - Orange Juice
  • 1 1/4 cup - Coconut Milk
  • 3 Tbsp - Ginger, chopped
  • 1 ea - Cinnamon Stick
  • from 1 Lemon - Lemon Zest
  • 1/8 tsp - Nutmeg, ground
  • 2/3 cup - Cane Sugar
  • 1/8 tsp - Turmeric, ground
  • 3 ea - Eggs, whole
  • 1x recipe - Walnut Whole Wheat Pie Crust


  1. In a small pot, place the carrots, orange juice, coconut milk, ginger, cinnamon, lemon zest, nutmeg, sugar, and turmeric. Bring to a boil, reduce to a simmer and cook until carrots are tender and the liquids have reduced in a half.
  2. Remove the cinnamon stick, allow to cool slightly. Place the remaining ingredients into a blender and puree until smooth. Place in a large bowl.
  3. Once cooled, whisk in the eggs until combined.
  4. Preheat an oven to 425F. Line a pie pan with the whole wheat crust.
  5. Pour the filling into the crust and bake for fifteen minutes. Reduce the oven to 350F and bake for another 40 minutes until the center of the pie sets.
  6. Remove from the oven and allow to cool. Serve and enjoy.