Easy carrot pie recipe from a canned pumpkin recipe

Make the pie crust or use a store-bought one.

Grate about 400 grams of carrots.

Toast about 1/2 cup of coconut in a pan (optional).

Cook the grated carrots in the pan for about 3 minutes (or longer).

Add spices (cinnamon and ginger) to the cooked carrots.

Turn off the burner and add 3/4 cup of sugar to the carrots.

Once the pan and carrots cool off, add eggs.

Add a can of evaporated milk to the mixture.

Add some of the toasted coconut to the mixture; reserve some for topping if desired.

Pour the mixture into the pie shell and add reserved coconut on top if desired.

Bake at 450°F (230°C) for 20 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 40 minutes.

Spice Level:

Dietary