I’m going to keep this post short and sweet as it has been one of those weeks where I am not quite sure how we got to Friday. I flew to New York City last night for work and, after much delay on the runway, finally arrived at the hotel around 3 am. With a sleepless end to the week, I don’t think I’ve ever been so happy to see the weekend.
Or this pie. This summer I picked up a copy of Sweet Goodness, a cookbook filled with wonderful gluten-free recipes that use a variety of flours and natural sweeteners. Right up my alley. Inspired by the carrot spice pie in the book, I’ve adapted my coconut-pecan crust and the cookbook’s carrot filling to bring you today’s recipe.
There is something about the simplicity of using carrots for a pie that I just love. A vegetable many of us will find somewhere on our Thanksgiving tables in the form of sides or within salads, the thought that it could rival pumpkin or apple or pecan pie seemed too good to be true. And whether it replaces your longstanding favorite, I think you’ll agree it deserves a place at the table.
- For crust:
- 2 cups whole walnuts
- 1 cup gluten-free oat flour
- pinch of salt
- ½ teaspoon baking soda
- 3 tablespoons coconut oil, solid
- 2 tablespoons maple syrup
- For filling:
- 2 cups peeled and diced carrots (about 6 carrots)
- ¾ cup packed coconut sugar or brown muscovado sugar
- 1 tablespoon tapioca starch (arrowroot or cornstarch will work too)
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- pinch of cloves
- 2 tablespoons maple syrup
- 3 large eggs
- 1 cup unsweetened almond milk (or other non-dairy milk)
- For the crust: Grease a 9-inch pie plate with coconut oil or spray.
- Place walnuts in a food processor and pulse until you get a coarse meal. Transfer walnut meal to a medium bowl and add oat flour, baking soda, and salt. Whisk to combine. Add coconut oil and work into mixture with your fingers until it starts to stick together. Add maple syrup and continue to mix with your fingers until evenly combined.
- Transfer dough to pie plate and press into bottom of pie plate and up the sides. Place in refrigerator for 30-45 mins. When ready to bake crust, preheat oven to 350 degrees. Bake for 10-11 minutes, just until crust starts to turn a golden brown. Remove from oven and cool on wire rack until you are ready to fill it. The bottom of the crust will puff up during baking, so with a large spoon, gently flatten it back down. Once the crust is out of oven, turn oven temperature up to 425 degrees Fahrenheit.
- For the filling: Place diced carrots into the bowl of a food processor. Puree the carrots and then add the sugar, tapioca starch, salt, cinnamon, nutmeg, and cloves. Blend until ingredients are incorporated. Add the maple syrup, eggs, and almond milk. Blend until smooth.
- Pour filling into crust. Depending on the depth of your pie plate, you may have excess filling.**
- Cover crust with pieces of foil to prevent burning. Bake for 10 minutes, then turn down the temperature to 375 degrees. Bake for 43 to 45 minutes until center of pie appears firm. Remove from oven and allow pie to cool completely on a wire rack. When cool, chill in the refrigerator for 1 to 2 hours.
- Due to the nature of a nut crust, smaller slices cut out cleaner than larger ones. Serve with coconut whipped cream or vanilla ice cream.