Pecan Carrot Pie (Much Like Pumpkin)

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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.


★★★★★ 1 vote

30 Min
45 Min


Add to Grocery List

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

How to Make Pecan Carrot Pie (Much Like Pumpkin)


  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.

Printable Recipe Card

About Pecan Carrot Pie (Much Like Pumpkin)

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

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