Pecan Carrot Pie (Much Like Pumpkin)

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By
@Quinnn

When I was a young bride and knew little about cooking, baking or gardening, I was incredibly blessed that my first home was next to the best cook/gardener I've ever known.

Mary had a massive, impressive garden that yielded a bounty of beautiful fruits and vegetables each year. Knowing that I knew little about cooking, Mary would lovingly place a brown paper bag from her garden on my porch with a simple recipe stapled to the side.

This recipe was attached to a beautiful bag of carrots, and I've been making it ever since.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

4 c
fresh, cooked carrots
1 can(s)
14 oz. sweetened condensed milk
2 large
eggs
1 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
1/8 tsp
salt
1
unbaked pie shell
1 c
chopped pecans
1/2 c
brown sugar
3 Tbsp
melted butter

Directions Step-By-Step

1
Preheat oven to 375 degrees. Place carrots, milk, eggs, pumpkin pie spice, cinnamon and salt in a blender. Cover and process until pureed, then process one minute longer.
2
Pour into pie crust.
3
Combine pecans, brown sugar and butter. Sprinkle over filling. Cover outer edge with foil. Bake at 375 degrees until knife inserted in center comes out clean.

About this Recipe

Course/Dish: Pies, Other Desserts, Nuts
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free