Roast the Carrots: Begin by peeling and chopping your carrots into chunks. Roast them at 400°F for about 25–30 minutes, or until they’re tender and slightly caramelized. This roasting step deepens the flavor and brings out their natural sweetness.

Make the Carrot Purée: Once cooled slightly, purée the roasted carrots in a food processor until silky smooth. You may need to add a splash of milk to help it blend into a velvety texture.

Prepare the Filling: In a large bowl, whisk together the honey, heavy cream, milk, eggs, vanilla extract, and spices. Fold in the carrot purée and whisk until fully combined. The color will be a gorgeous, sunny orange.

Fill the Pie Crust: Roll out your pie crust into a 9-inch pie dish and crimp the edges as desired. Pour the carrot-honey filling into the unbaked crust and smooth the top with a spatula.

Bake the Pie: Bake at 375°F for 45–50 minutes, or until the center is set but still has a slight jiggle. The top may puff slightly and settle as it cools.

Cool and Serve: Let the pie cool completely at room temperature before slicing. Chill for at least 2 hours for clean cuts and best texture.