Brown Sugar Roasted Caramelized Carrot Pie

Brown Sugar Roasted Caramelized Carrot Pie may be unconventional on your dessert table but this absolutely delicious pie has amazing flavor and is perfect for Spring!

Course Dessert

Cuisine American

Keyword brown sugar, caramel, carrots, pie

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 357kcal

Author Tristin Rieken

Ingredients

1 single 9" all butter pie crust
1 small sweet potato in large cubes
4 large organic carrots peeled
8 tablespoons unsalted butter 1 stick
½ cup brown sugar
2 large eggs
1 ½ cups cream
1 teaspoon sea salt
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground all spice
⅛ teaspoon nutmeg
⅛ teaspoon cardamom (optional)

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit. Prepare your favorite single 9" pie crust and bake until puffy, 10-15 minutes. Remove and cool until ready to use. Reduce oven to 325 degrees.
Combine 4 tablespoons melted butter with ¼ cup brown sugar and toss carrots and sweet potatoes in the mixture to coat.
Place vegetables in a single layer on a baking sheet and roast until tender, 25-30 minutes turning halfway through. Remove and cool. Then place in a blender or food processor.
Meanwhile, melt the remaining 4 tablespoons butter in a small saucepan over medium heat. Add brown sugar, ½ teaspoon salt, and ½ cup heavy cream then stir to combine. Bring to a boil then simmer 4 to 5 minutes or until thick and luscious. Remove from heat and cool.
Add remaining 1 cup cream, spices, eggs and half the caramel sauce to blender with carrots and sweet potatoes. Blend until smooth and pour into prepared pie shell. Bake in the center of preheated oven until center is set, 45 to 60 minutes.
Let cool completely before cutting and serving with whipped cream and reserved caramel sauce. Garnish with carrot tops.

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