Great Grandma's Carrot Pecan Pie

Colleen Sowa


This is another version of Great Great Grandma's 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

Featured Pinch Tips Video

★★★★★ 3 votes
6 - 10
20 Min
1 Hr

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.


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


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


Step 1 Direction Photo

1Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.

Step 2 Direction Photo

2Pour into prepared pie crust.

Step 3 Direction Photo

3Mix brown sugar, butter, and pecans. Sprinkle on top of pie.

Step 4 Direction Photo

4Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.

Step 5 Direction Photo

5It 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