Grandma Rose's Carrot Pie

Karla Everett


My Grandma use to make this every Thanksgiving and Christmas and now every since she passed years ago I've been the one to make it in my family. This pie is a lot like pumpkin pie (which i don't really like )but not it's not so rich. You will never no its made from carrots.

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★★★★★ 3 votes
30 Min
1 Hr


2 c
carrot pulp (see below on how to make it)
1/2 tsp
pumpkin pie spice
1/4 tsp
3/4 c
2 c
evaporated milk
1 dash(es)


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1To make carrot pulp : Peel and slice 3-4 lb. of carrots ;
(I have used the baby carrots and don't have to peel or slice )
put carrots in a kettle with enough water to just be level with the carrots ; Add 2 Teas. baking soda ; it prevents too much foaming when cooking.

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2Boil carrots until tender ; Drain.

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3Run carrots through a food sieve (cone) to make the pulp. This will remove any bad pulp you don't want ; like missed peel and the stringy texture in the carrots.

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4Mix up all the above ingredients in a large bowl.

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5Pour into a prepared raw pie crust.

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6Bake on center rack in a pre-heated oven @ 350 deg. for 45-60 minutes or until a tooth pick comes out clean when inserted in the center . Cooking time varies depending on your oven.
Let pie completely cool before serving.

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7Note: I double this recipe and get 3 pies when using 9" deep dish frozen pie crusts. I cooked up 15 pounds of baby carrots and got 12 pies out of all the pulp.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Collection: Grandma's Table