I modified the wonderfully creative recipe submitted by P.L. Weiss with terrific results. A new autumn favorite with my vegetarian friends. The fresh carrots really make a difference. Enjoy!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Steam carrots until soft but not mushy. Cool slightly.

  • Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.

  • In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.

  • Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

Nutrition Facts

331 calories; protein 3.4g; carbohydrates 44.1g; fat 16.7g; cholesterol 52.5mg; sodium 403.8mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 5 stars
12/04/2002
I thought this recipe was EXCELLENT. Tasted very similiar to pumpkin pie (which I happen to love but have no interest in making from scratch!). It's healthy (at least relative to other pies!) because of the carrots as well. One tip I have you don't need a food processor to puree the carrots (I don't own one). I put the carrots in my steamer for a little bit. Then put the carrots in the bowl that I was going to use anyway and smushed them by using my hand held blender. Worked out great! Highly recommend this recipe! Read More
(22)
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/03/2002
I thought this recipe was EXCELLENT. Tasted very similiar to pumpkin pie (which I happen to love but have no interest in making from scratch!). It's healthy (at least relative to other pies!) because of the carrots as well. One tip I have you don't need a food processor to puree the carrots (I don't own one). I put the carrots in my steamer for a little bit. Then put the carrots in the bowl that I was going to use anyway and smushed them by using my hand held blender. Worked out great! Highly recommend this recipe! Read More
(22)
Rating: 5 stars
11/13/2006
great pie I've made this before but I boiled the carrots in the honey and added ginger as this really compliments the carrots well....yummy Read More
(13)
Rating: 5 stars
08/29/2002
Delicious for those who don't like pumpkin pie. Yummy! Read More
(11)
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Rating: 5 stars
08/14/2006
This pie is absolutely delicious! It is very similar to sweet potato pie and pumpkin pie. My family really enjoyed it and wants me to make it for thanksgiving. I added more walnuts then it called for both whole and blended and itt turned out great! Read More
(6)
Rating: 4 stars
12/15/2009
This was pretty good. Very easy and a nice alternative to pumpkin pie. Read More
(6)
Rating: 4 stars
02/02/2009
Such a good recipe! I was a little sceptical but I plan to make this a tradition Read More
(4)
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Rating: 5 stars
10/28/2010
Surprisingly good! I tried to use my hand blender to mix the carrots but it didn't work too well...carrots should be mushy for that to work. I'll use my blender next time. I thought 1 tsp of nutmeg would be overpowering but it wasn't. Very excellent flavour and the added nuts give it a nice crunch! Read More
(4)
Rating: 5 stars
08/29/2002
Tastes like a sweet potato pie with a little crunch. This was a surprise favorite. Read More
(3)
Rating: 5 stars
09/03/2009
Mmmmm! Such a tasty pie! My boyfriend and I have made this twice and have loved it both times. It does taste very similar to pumpkin pie and has about the same consistency. I definitely couldn't get enough of it! Read More
(2)