Carrot Pie
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
If you like pumpkin pie you're going to love this carrot pie. Sweet, creamy, perfectly spiced and it's easier to make!
  • 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
  1. Peel and chop carrots.
  2. 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.
  3. Drain water. Return carrots to pot. Cook carrots over low heat, stirring constantly, for a few minutes, to steam off all excess water.
  4. Puree carrots and butter until absolutely smooth. You can do this in a food processor, blender, food mill or with a ricer.
  5. 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.
  6. Pour mixture into prebaked & cooled 9" pie crust.
  7. Bake at 350° for 50 - 60 minutes or pie is set and toothpick inserted in center comes out clean.
  8. Cool on wire rack. Refrigerate for 1-2 hours before serving. Serve with whipped cream and enjoy :)
Recipe by Crafty Cooking Mama at