Move over pumpkins. Step aside sweet potatoes. There’s a not so new guy getting into the pie game this fall and it’s giving those other fruits and veggies a run for their money. I’d like to introduce to you the newest fall flavor – The Carrot Pie.
Carrots. They’re so underestimated. Sure, they make a great snack and add great flavor and crunch to salads and such. There’s just so much more you can do with this healthy root. Have you ever juiced a carrot before? That ordinary orange root turns into something so unexpected – a sweet, creamy delicious juice. This same transformation occurs when baking with carrots. I’m sure most of you have had carrot cake – but what about carrot bread, carrot pound cake or carrot pudding.
Today we’ll stick with Carrot Pie. It’s certainly not a new concept, it just isn’t a very common dessert outside most farm communities. Carrots are cheap, readily available, nutritious and effortless to prepare. Why aren’t we working them into more of our foods?
This pie is pretty fool proof to make. It’s just like making a pumpkin pie but with less fussing.
This pie will definitely not be what you expected. It’s so similar to a pumpkin pie yet creamier and has a nicer sweetness. Most people won’t be able to tell the difference. Do I dare say this Carrot Pie is better than the trusty old pumpkin pie? I might just be saying that. You’ll just have to make it yourself and be the judge 🙂
Quick, get to baking! If you like sweet potato and pumpkin pie than you’re going to love this pie! So much that you might just decide that this Carrot Pie is not just for fall anymore. Happy Baking!
-Amanda-
- pre-baked and cooled 9" pie crust
- 1½ pound carrots
- 2 tablespoon butter, softened
- ½ cup sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon ginger
- 1 teaspoon vanilla
- ¾ cup half and half
- 1 tablespoon flour
- Peel and chop carrots.
- Place carrots in large pot, cover with water and bring to a boil. Reduce heat to medium and simmer until carrots are tender, about 25 - 30 minutes.
- Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
- Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
- I use my food processor. After the carrots are smooth, mix in sugars, eggs, cinnamon, nutmeg, salt, ginger, vanilla, half & half and flour until well combined.
- Pour mixture into prebaked & cooled 9" pie crust.
- Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
- Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy 🙂
This carrot pie looks delicious! Will definitely give it a try! Pinning it to the Pies board.
Thanks so much Joy! I hope you try it – it’s a great way to kick off fall baking 🙂
What a unique and cool recipe!! This is definitely on my fall baking list, thanks amanda!
Yay! I hope you love it Angela 🙂
Amanda, I have never heard of carrot pie before and I have to try this recipe. I’ve never cared for pumpkin pie, but sweet potato pie is something that I’ve always gotten down with. I love the idea of of using carrots to make a pie because it’s so different from pies that most people are used to. I had to pin this so I can try it one day. Great pictures, too.
Thanks Neeli! It’s funny you say that – it seems most people have never heard of a carrot pie before. For awhile I thought it could be a regional dessert, but I’ve talked to some folks from the south who are familiar with it. I guess it’s a farm town kinda thing. I do hope you try it & can’t wait to hear what you think 🙂
Try yellow squash also makes a good pie ….roast and puree and do the same as pumpkin or sweet potatoes….carrot is by far my favorite…
Great idea! Sounds delicious – I look forward to trying it. Thanks for stopping by Regina : )
This could be kinda fun to serve at Easter…. 🙂
Yes! Treats for the Easter Bunny! He gets tired of plain old carrots 🙂
Hello !
I rarely bake pies , but I want to try this one , it sounds something I could make and enjoy .
But I have couple of questions .
First of all , where I can get pre-baked pie crust ? Can I make it myself ? If so , maybe you can recommend me a recipe ?
Second , what about vanilla ? Is is a teaspoon of vanilla extract you had in mind ?
And last , if I’d use unrefined cane sugar , do you think it would make much of a difference ? Cause you’ve mentioned sugar, which I guess is meant to be white sugar , and then brown . So I’m just wondering does it really matter what I’ll use ? Or maybe honey would also do the same job ?
Sorry for silly questions , just wanted to be on the safe side .
Thank you for sharing this recipe , I’ll be waiting for you answer . 🙂
Hi Laura – I’d love to help out!
The prebaked crust is just a regular pie crust that’s been “blind baked”. So you prick it with a fork a few times (or go the pie weight method) and bake it for 15 minutes or so & allow to cool before filling. This isn’t 100% necessary – but it really does prevent the crust from getting too mushy with these custard type pies.
Yes, the vanilla is vanilla extract. I’ll have to go back and fix that so it doesn’t cause anymore confusion.
The sugar is white sugar & brown sugar. The pie should be great using just all unrefined cane sugar, as long as the sugar isn’t too coarse. As much as I love honey, I feel the flavor of it might over power the carrots a little. Hey, try it both ways 🙂
No problem – none of your questions were silly at all! Thanks for stopping by and I’d love to hear how the pie turns out for you.
Amanda,
I have frozen, fresh, organic carrot purée in quart size freezer bags that I did myself. The carrots were right out of my neighbors garden—I’ve got a lot of kids and he figured I could use them! So, I see you have 1 1/2 lbs. of carrots — what do you think that would be in already done purée (cups or weight would be great)? I can’t wait to try this on my 4yr. old picky eater; it looks awesome!
Hi Loretta! Sorry on my delay getting back to you – I was sick and didn’t get to open my computer for a week. I would estimate about 2 cups of already cooked & pureed carrots. I’d love to hear how it turns out for you! Thanks for stopping by 🙂
My name is ShaiAsia I’m going to be making a carrot pie to day with my grandmother I’m eight years old just so you no it’s for my daddy. My dad has been asking for a while. Now we have a chance . Text back when you have a chance. So ya . bye the why I love carrot pie.
Hi ShaiAsia 🙂 Hope the pie turned out wonderful for you! Thanks so much for stopping by & happy baking ♥
What a great idea! How have a not seen this before?! I’m definitely making this soon.
Thanks Amy! You’re gonna love it ♥
Why pre-bake the crust? Wouldn’t that over cook it once you pour the pie mix in and bake? I love the idea of this pie! What do you think about making a graham cracker crust instead? Any and all hints and tips are much appreciated.
Hi Donald. I pre-bake or “blind bake” pie crusts more often than not, but that’s really a matter of preference. With pumpkin/carrot/sweet potato or custard type pies the crust tends to either be soggy & mushy or undercooked without a prebaked crust. Blind baking will result in a much crisper and flakier texture.
I think a graham cracker or gingersnap crust would taste good – but I definitely prefer a traditional pie crust on this pie.
Thanks so much for stopping by! Hope you love the pie 🙂
Hi Amanda… Many years ago I baked a carrot pie and had everyone fooled. It was wonderful.
I had gotten the recipe in a little carrot cookbook from ” The Carrot Barn” in Schoharie, NY
I really haven’t made it in years but will soon make another as I was telling a friend how yummy it was.
Thanks for sharing this with others that as yet haven’t had the yum…pleasure of carrot pie!
Hi Judy! You’re right – I don’t think anyone can tell the difference! I find the carrot pie texture lighter & silkier – I prefer it over pumpkin pie.
I would love to bake with carrots more often – I’ll have to keep my eye out for “The Carrot Barn”.
Thanks so much for stopping by 🙂
I am so glad I came across this recipe just in time for the Thanksgiving holiday. I’m one of those weirdos that does NOT like pumpkin pie or cheesecake and there’s only so much apple pie you can consume before it starts to turn bland *wink* , so this is a great alternative that looks scrumptious! I was wondering, however, for the ginger ingredient is that ground ginger or fresh ginger? Will it make a difference? I hope you get this in time! Thank you so much for posting this recipe!
Hi Mariana! I hear you, I’m almost apple pied out too 🙂
Perfect timing you have – I’m making this pie right now! The ginger is ground ginger. If you wanted to use fresh, I would use about a tablespoon of grated ginger and cook it with the carrots.
Hope you enjoy the recipe & Happy Thanksgiving ♥
Hi Amanda,
What an unusual idea. I am one of those strange people who always go for something ‘different’ but I have a problem with one of the ingredients. I live here in South Africa and have never come across ‘half & half’. What exactly is that? I have also made some carrot juice and have some of the dryish pulp left. Can I use this and what quantity would I use? Many thanks.
Hi Eppie! Half & half is just a blend of equal parts whole milk & light cream. It’s commonly used for coffee and sometimes baking in The USA.
I wouldn’t use the pulp left from juicing carrots. You’ll definitely want to use the whole carrot – that’s where all your sweetness & creaminess is going to come from. Perhaps you could incorporate just a little of that pulp in. I’ve never tried – my chickens love all my juice scraps ♥
Hope this helps! Enjoy the pie & thanks for stopping by 🙂
Thank you SO much for sharing this recipe; it is delicious! I couldn’t find the blender, but I do have a submersible blender, and aside from being time-consuming it worked almost as well. I had to add in the rest of the ingredients for it to properly mix, though. Also, as a rule we try not to use oil when applesauce works beautifully, as it did in this case. I couldn’t find the nutmeg and ended up using allspice as a replacement. The pie disappeared between the three of us that night. I really, really want to make more, and share with other people, because they need this in their lives.
Hello Abigail!
I’m so glad to hear you love this recipe! This pie is truly one of my favorite desserts and I enjoy it year round!
Thanks so much for stopping by! Happy baking and carrot pie sharing ♥
I saw this same recipe on “12 Tomatoes” but they call it “Easy Carrot Cake Bars” and said to make it in a 9×13 pan. They turned about 1/8″ high ! The picture of them looked great ! What a disaster! There was nowhere to comment on them but at the bottom it said “Recipe adapted from Crafty Cooking Mama” so that is how I found you. Since your Carrot Pie recipe is the same, minus the crust, I wanted to let you know what they are doing with your recipes! I will never trust their recipes again!! I think you should let them know, otherwise people will not trust your recipes and that is not fair to you. By the way, I’ve been baking for 60 yrs. & have won many contests.
Hi Arlene. I’m sorry the adaptation of the recipe didn’t work out for you – I’m not sure why they would have suggested such a large dish?
I’m not familiar with the website but I’ll check it out…thanks for the info 🙂
Thanks for stopping by.
Hi, I tried the pie last night and couldn’t really get the pie to set even after cooking for a long time. The toothpick never came out clean. I had substituted some carrots for yams instead but am not sure why it didn’t set. I also added soy milk instead of half and half. I don’t have much experience in this area. Is it possible to add baking powder or baking soda? what am I doing wrong?
Thanks
Hi Stefan.
You should be able to use carrots or yams in this recipe without a problem. The only red flag I see is using soy milk instead of half & half. You can usually sub soy milk for dairy milk in a recipe without too many problems – but it’s not as simple when subbing it for a light cream. Half & half is equal parts whole milk & light cream – the soy milk isn’t thick or creamy enough. Maybe try using a soy or coconut creamer or just soy milk mixed with (canned) coconut milk to thicken it up.
Adding baking powder or soda wouldn’t be of any help, but you could mix in an additional tablespoon of flour if you were worried your soy mixture wasn’t thick enough.
Hope this helps 🙂