Carrot Pie, with its 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 any time!).

Laura

Recipe Summary

prep:
30 mins
cook:
55 mins
additional:
2 hrs
total:
3 hrs 25 mins
Servings:
8
Yield:
8 Servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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. Cool completely before serving.

Cook's Note:

This pie can be served with dinner, or as dessert with whipped topping or ice cream.

Nutrition Facts

232 calories; protein 4g 8% DV; carbohydrates 33.7g 11% DV; fat 9.2g 14% DV; cholesterol 48.3mg 16% DV; sodium 166.9mg 7% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/19/2006
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. Read More
(65)

Most helpful critical review

Rating: 2 stars
11/26/2003
This pie was ok. It wasn't really what I expected. It has sort of a pumpkin pie taste but with carrots and the blend of those two flavors don't really go well together. Read More
(12)
36 Ratings
  • 5 star values: 31
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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. Read More
(65)
Rating: 5 stars
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. Read More
(47)
Rating: 5 stars
08/04/2007
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. Read More
(34)
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Rating: 5 stars
08/12/2009
Excellent recipe, but it's missing a key ingredient. 1/2 tsp ground ginger. This was a desert staple in my house growing up. You can't beat it! Read More
(26)
Rating: 5 stars
03/23/2011
I have to review this because it has become a family favorite! Both of my kids (5 & 7) love carrot pie and they cheer when I make it! My family is grain-free and sugar-free so I've made a few easy adjustments. First instead of a crust I just pour the filling into small ramekins and everyone gets their own special serving. Instead of sugar I substitute 1/2 c. honey and I use 1/2 c. almond milk instead of the milk. This is a wonderfully sweet treat and a great way to get the kids to eat their veggies! Read More
(24)
Rating: 5 stars
05/23/2011
Delicious. I made this mostly as the recipe calls for, but I followed others' advice about adding less sugar. I used only about 1/3 cup. I also made these into "mini pies", by putting the pastry dough into muffin cups and adding enough carrot filling into each until it almost reached the top of the pastry dough. After they were cooked, I let them cool, put them them into a metal tin and severed them cold 2 days later while on a camping trip - everyone loved them! Read More
(13)
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Rating: 2 stars
11/25/2003
This pie was ok. It wasn't really what I expected. It has sort of a pumpkin pie taste but with carrots and the blend of those two flavors don't really go well together. Read More
(12)
Rating: 4 stars
01/08/2006
I made this for Xmas everbody seem to like this pie. It tastes like a cross between a pumpkin and carrots. Spice is like pumpkin/sweet potato there is a strong carrots flavor. You will take more of a carrots flavor unlike pumpkin/sweet potato which have a more harmonized flavor. Read More
(10)
Rating: 5 stars
11/22/2010
Good recipe!! I will be using pumpkin pie spice the next time I make it. Read More
(9)