Carrot Pie

Name: Carrot Pie
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 85 min
Yield: 8 Servings
Ingredients: 1 (9 inch) unbaked pie shell; ¾ cup sugar; 2 cups chopped carrots; 2 eggs; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; ¾ cup milk

Rating: 4.75 stars

36 Ratings
32 Reviews
12 Photos

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!).

By Laura

Gallery

Recipe Summary

prep:

30 mins

cook:

55 mins

additional:

2 hrs

total:

3 hrs 25 mins

Servings:

Yield:

8 Servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (9 inch) unbaked pie shell
¾ cup sugar
2 cups chopped carrots
2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ cup milk

Directions

Step 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.

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Step 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.
Step 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.
Step 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. 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

Per Serving:

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)

Most helpful positive review

CowCow

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

Helpful

(65)

Most helpful critical review

LUCKYCHARM0225

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

Helpful

(12)

36 Ratings

5 star values: 31
4 star values: 3
3 star values: 0
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CowCow

11/18/2006

Helpful

(65)

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. Read More

Helpful

(47)

Sweetness

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

Helpful

(34)

Nortile3

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

Helpful

(26)

Amy K.

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

Helpful

(24)

ronnijean

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

Helpful

(13)

LUCKYCHARM0225

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

Helpful

(12)

SEE NU

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

Helpful

(10)

skmccormick

11/22/2010

Good recipe!! I will be using pumpkin pie spice the next time I make it. Read More

Helpful

(9)

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Nutritional Information

Carrot Pie

Servings Per Recipe: 8
Calories: 231.6

% Daily Value *

protein: 8 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 14 %

saturated fat: 13 %

cholesterol: 16 %

vitamin a iu: 114 %

niacin equivalents: 15 %

vitamin b6: 5 %

vitamin c: 3 %

folate: 8 %

calcium: 5 %

iron: 6 %

magnesium: 4 %

potassium: 5 %

sodium: 7 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Carrot Pie

1 of 32

All Reviews

CowCow

11/18/2006

Helpful

(65)

Garden Cook

11/25/2009

Helpful

(47)

Sweetness

08/04/2007

Helpful

(34)

Nortile3

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!

Helpful

(26)

Amy K.

03/23/2011

Helpful

(24)

ronnijean

05/23/2011

Helpful

(13)

LUCKYCHARM0225

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.

Helpful

(12)

SEE NU