Nancy's "Ole"CARROT PIE

Nancy J. Patrykus


Occasionaly I have some "ole" left over carrots in my crisper, just waiting to be used.
Before they go limp, I have to use them up.
So why not a carrot pie??
So I put together this simple, quick and easy ole pie.I have made this many times, and I hope you like it as much as I do.
I have to admit I love butternut squash pie, more than pumpkin or sweet potato pie.
But this one may take it's place!
Actually what ever I have on hand works for me.
This would make a nice dish for any occasion.
But how about for Fathers Day! What man don't like pie!!!

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★★★★★ 1 vote
15 Min
1 Hr


2-1/2 c
sliced carrots,.. cooked, and drained
1/2 c
1 tsp
1 tsp
each = cinnamon, ginger and nutmeg
1-3/4 c
unbaked pie shell, frozen or make your own
whippped topping = optional


Step 1 Direction Photo

1Beat together all ingredients,
except the pie shell..LOL.
until smooth.
Pour into the pie shell.

Step 2 Direction Photo

2Bake in a pre-heated 450F. oven 10 minutes.
Reduce heat to 300F.
and bake for 50 minutes more or
until filling is firm.
The last 1/2 hour,you might want to cover the pie edges with strips of aluminum foil,
to avoid ugly burnt edges.

Step 3 Direction Photo

3Cool on a rack..
Load on the topping when serving and
top with a sprinkle of
that good ole spice nutmeg.

Step 4 Direction Photo

4Please see J.A.P. cook...Susan Feliciano recipe:Carrots and sweet potatoes,squash and pumpkins.

She has put together some great info....
Thank you, Susan,... Nancy.. 6/14/2012

About this Recipe

Course/Dish: Vegetables, Pies, Other Snacks
Other Tags: Quick & Easy, For Kids, Healthy