pecan carrot pie (much like pumpkin)
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.
prep time
30 Min
cook time
45 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 4 cups fresh, cooked carrots
- 1 can 14 oz. sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 - unbaked pie shell
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 3 tablespoons melted butter
How To Make pecan carrot pie (much like pumpkin)
-
Step 1Preheat 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.
-
Step 2Pour into pie crust.
-
Step 3Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Category:
Other Desserts
Category:
Nuts
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Low Sodium
Diet:
Soy Free
Keyword:
#Carrot
Keyword:
#easy
Keyword:
#pecan
Keyword:
#custard
Keyword:
#garden
Keyword:
#pumpkin pie spice
Keyword:
#Dessert
Keyword:
#pie
Keyword:
#vegetable
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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