Out of Helen's Kitchen - Streusel carrot pie

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Published on Tuesday, November 6, 2018

By Helen Drysdale

Neepawa Banner & Press

I had few pumpkins this year and lots of carrots. In a very old cookbook I found this recipe for carrot pie. I decided it was a great way to dress up carrots!

1 unbaked 9-10 inch

deep pie shell

2 cups cooked

mashed carrots

2/3 cup brown sugar

2 eggs

1 1/4 cup milk or cream

1 Tbsp flour

1 tsp cinnamon

2 tsp ginger

1/2 tsp allspice

1/2 tsp maple flavor

Topping:

1/4 cup flour

3 Tbsp butter

1/3 cup brown sugar

1/3 cup pecan pieces

1/2 tsp. cinnamon

Combine cooked carrots, sugar, eggs, milk, flour, cinnamon, ginger, allspice and maple flavor in a blender. Pour into the pie shell. In a bowl, add the topping ingredients and cut in butter until crumbly. Sprinkle over filling. Bake in a preheated 375° oven for 40-45 minutes or until a knife inserted in the center comes out clean.