Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Carrot Pie Surprise
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- #8808
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Crust
1 small package vanilla pudding mix (not instant)
3/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
1/8 cup milk
3 tablespoons butter
2 cups carrots, peeled and shredded
1 can (20 ounce size) sliced peaches, drained and juice reserved
Filling
1 package (8 ounce size) cream cheese, softened at room temperature
1/8 cup carrots, peeled and shredded
1/8 cup sugar
3 tablespoons reserved peach juice
Topping
sugar
cinnamon
directions
Preheat oven to 350 degrees F.
Combine flour, pudding mix, baking powder, salt, egg, milk and butter. Mix at high speed of mixer for 2 minutes.
Fold in carrots and pour into a 10-inch deep pie plate which has been coated with a nonstick vegetable spray. Top with well-drained peach slices.
Combine cream cheese with sugar and 3 tablespoons of reserved peach juice. Beat at medium speed of mixer for 2 or 3 minutes or until smooth and creamy. Fold in carrots.
Spread on top of the peach slices in pie plate, to within 1 inch of edge. Combine sugar and cinnamon and sprinkle over the cream cheese mixture.
Bake for 35 to 40 minutes or until sides and bottom are golden brown.
added by
ssmnita
nutrition data
Nutritional data has not been calculated yet.
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