Carrot Cake Pie

For the Carrot Cake Pie:

• 1 store-bought pie crust, defrosted
• 1 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/4 cup vegetable oil
• 1 cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots, about 2 to 3 medium-sized carrots

For the Frosting:

• 6 ounces cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/8 teaspoon fine salt
• 1 to 2 tablespoons milk or heavy cream, room temperature
• Orange and green food gel

To Make The Carrot Cake Pie:

1. Preheat oven to 350°F.
2. Line a 9-inch pie crust with the pie dough, crimping the edges. Refrigerate until ready to use.
3. In a large bowl whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
4. In another bowl whisk oil and sugar together until fully incorporated. Add egg and vanilla, whisking to combine.
5. Stir dry ingredients into the wet ingredients until completely combined and there are no visible streaks of flour. Fold in shredded carrots.
6. Pour into prepared pie crust and bake for 25 to 30 minutes until the carrot is set and the crust has a golden hue. Let pie cool completely.

To Make The Frosting:

1. Beat cream cheese and butter until smooth and lump free, about 2 to 3 minutes. Scrape bowl often to fully incorporate.
2. Gradually add powdered sugar, vanilla, salt, and 1 tablespoon of cream. If the frosting is too thick, add an extra tablespoon of cream.
3. Reserve some frosting, tinting one half orange and the other half green.
4. Frost the top of the pie with the remaining frosting. Decorate with orange and green frosting, creating carrot designs. Slice up, serve, and enjoy.