Ingredients

• 1 , 9-inch
• 0.75 cups sugar
• 2 cups chopped carrots
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.75 cups milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 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.
3. 3 Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes.
4. 4 Drain water, and mash carrots until smooth using a food processor, or potato ricer.
5. 5 Combine carrot puree, sugar, and eggs together in a medium bowl; mix in cinnamon and vanilla. Gradually stir in the milk.
6. 6 Pour mixture into the partially baked pie shell.
7. 7 Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Continue to bake the pie until filling is firm, about 40 to 45 minutes. Cool completely before serving.

Nutrition per serving