Fall desserts share the colors of the changing of the leaves: shades of burnt orange and golden chestnut evoke pumpkin pie and pecan pie. Those who celebrate Thanksgiving desserts should need little encouragement to try this recipe: a delicate, pale apricot-orange carrot pudding, fluffier and subtler than your regular pumpkin pie. And it is undoubtedly easier with a food processor, if you have one.
The genius of this particular recipe is having a significant amount of leftover carrot puree after making soup. We pair carrot puree with almond milk, fresh ginger, and a splash of vanilla extract, and—for extra flavor—warm-flavored maple syrup and spices. Eat it with a cloud of whipped cream, and cast it in the role of pumpkin pie alongside a warm apple pie or your pudding this Christmas.
Carrot Custard Pie
http://www.kandkmatwick.com/wp-content/uploads/2016/11/carrot-souffle-Rikki-Snyder-for-The-New-York-Times.jpg
| Prep: | Cook: | Yield: 1 pie, serves 2 generous portions | Total: |
An unusual suspect is carrot for this creamy, custard pie. Why not though? Carrots offer creamy sweetness that is lighter than its orange-fleshed giant cousins. We make the pie even more weeknight friendly with a one-dish assembly—just stir the ingredients right in the baking dish! We also go sans-crust, eliminating the nuisance and disappointment of a soggy crust. Spices, fresh ginger, and a touch of vanilla add depth while almond milk makes it dairy-free. Egg whites add lift and keep it virtuously fat-free, and give more room for more pie. What could be wrong with that?
You'll Need...
- 2 cups carrot puree*
- ½ cup unsweetened almond milk
- ½ cup egg whites (2 large egg whites)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon freshly grated ginger
- 2 tablespoons maple syrup
- Whipped cream, for serving
- Sprinkle of cinnamon, for garnish
Directions
- Preheat oven to 350F. In a pie plate, add all ingredients and stir until well combined. Bake 45-50 minutes until pie is set. Remove and let cool. Pie is best made and chilled at least 3 hours, preferably overnight, to allow the pie to completely set and the flavors to mingle and develop. Serve with whipped cream and a sprinkle of cinnamon, if desired.
Additional Notes
*To make carrot puree: roughly chop 4 large carrots or ½ bag of baby carrots and place in a steamer or add to a microwavable bowl with a splash of water and microwave until carrots are soft. Puree until smooth in a food processor or hand mash for a chunkier texture. Alternatively, you can find pre-made carrot puree sold in baby food jars.
Leave a Reply