An awesome alternative to pumpkin pie, tastes exactly the same and no one would ever know!


Recipe Summary

15 mins
55 mins
1 hr 10 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook carrots in the boiling water until very tender, about 15 minutes. Drain and transfer to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until very smooth. Set aside to cool.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Beat eggs in a large bowl. Add carrots, evaporated milk, brown sugar, honey, salt, cinnamon, nutmeg, cloves, and allspice; beat until smooth. Fit pie crust into a 9-inch pie dish and pour carrot mixture into pie crust.

  • Bake in the preheated oven until a knife inserted into the center of the pie comes out clean, 40 to 45 minutes.

Nutrition Facts

297 calories; protein 5.8g; carbohydrates 44.6g; fat 11.3g; cholesterol 55.6mg; sodium 363.6mg. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
The Canadian Allrecipes Allstars were asked to make a pie for Pi Day. March 14 2015 is a special pi day being 3.1415! I choose this recipe because it had no photo or reviews and I had all the ingredients. I used my food processor to slice the carrots thinly and to puree the pie mixture after the carrots were cooked. I steamed the carrots with 2 tbsps of water in the microwave instead of boiling to maintain the nutrients. I halved the milk as I was concerned it was too liquidy omitted the salt and used 1.5 tsps of pumpkin pie spice for the spices listed. 45 minutes baking time was perfect for my oven. When my kids came home and smelled the pie my son asked if I was making carrot cake I think the name should be changed to Carrot Cake Pie as that is what it tastes like there is no way anyone is going to think this is pumpkin as the texture is totally different. I served with cinnamon whipped cream. We enjoyed the pie but I don't think I would make again as the texture was odd. Read More