Great Grandma's Carrot Pecan Pie

Colleen Sowa

By
@colleenlucky7

This is another version of Great Great Grandma's Carrot Pie.
justapinch.com/...Andrews+carrot+pie

My Great Grandma Charlotte Andrews Kennedy just jazzed it up a bit with the pecan topping and sweetened condensed milk... it is good either way.

*** You can substitute: Sweet potatoes, pumpkin, or squash in place of the carrots... they all taste good!

Play With Your Food! xo


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Comments:

Serves:

6 - 10

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yum! This is not your average pecan pie. It's a cross between a carrot cake and a pecan pie. It's a match made in pie heaven! The crunchy brown sugar and not topping is the perfect touch. It tastes like fall with every bite.

Ingredients

1
prepared pie crust
8 large
carrots, cooked and pureed
3 large
eggs, beaten well
1/2 tsp
each: ground cloves, ground allspice, ground ginger, ground nutmeg
1 1/2 Tbsp
ground cinnamon
1/2 c
brown sugar, firmly packed
1 can(s)
(14-ounces) sweetened condensed milk

PECAN TOPPING

3/4 c
brown sugar, firmly packed
1/3 c
butter, softened
1 1/3 c
pecans

Directions Step-By-Step

1
Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
2
Pour into prepared pie crust.
3
Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
4
Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
5
It is done when a knife inserted in the center comes out clean.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Collection: Thanksgiving Table