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Carrot Pie

Carrot Pie

  • Prep

    30 m
  • Cook

    55 m
  • Ready In

    1 h 25 m
Laura

Laura

Carrot Pie, with it's sweet cinnamon taste, has been in my family for at least 5 generations. It's a must have at our family Thanksgiving and Christmas get togethers, (but good anytime!!) Can be served with dinner, or as dessert with whipped topping or Ice cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
  2. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  3. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  4. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CowCow
48

CowCow

11/18/2006

I made this dish with 1/2cup of sugar instead of 3/4 cup since I wanted to serve it as part of dinner. My 3 year old daughter is very picky, and I wanted to include carrots in her diet somehow. She abusolutely loved it. So did I and my husband. It still tasted like a dessert. I may make it with even less sugar next time.

Garden Cook
37

Garden Cook

11/25/2009

I used this recipe as an alternative to pumpkin pie, to use up an enormous yield of garden carrots. My family loves it. With fresh carrots, it requires no added sugar. With older or store-bought carrots, you can add up to 1/2 cup sugar. Do not add the full 3/4 cup or it will be insanely sweet.

Sweetness
27

Sweetness

8/3/2007

I used less sugar than required as well. Also, I used pumpkin pie spice (which has cinnamon in it). I really enjoyed it and I've made several with rave reviews. This recipe works really well for carrots that are "past their prime" and rubbery.

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