Carrot Pie


  • 1 1/2 c. soymilk or almond milk
  • 1 c. pitted dates
  • 2 1/2 Tbsp. cornstarch
  • 3/4 tsp. salt
  • 3 Tbsp. soy flour
  • 1 tsp. vanilla
  • 3 Tbsp. light olive oil
  • 1 3/4 c. cooked carrots or pumpkin puree


  1. In blender, combine soymilk and pitted dates. Blend until smooth.
  2. Add cornstarch, salt, soy flour, vanilla, olive oil and carrots.  Blend until creamy and well mixed.
  3. Pour into unbaked pie shell. Bake at 350 degrees for about an hour.
Browse Cook(s): Teenie Finley
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.