Real Recipes From Real Home Cooks ®

great grandma's carrot pecan pie

★★★★★ 3
a recipe by
Colleen Sowa
La Crosse, WI

This is another version of 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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6 - 10
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For great grandma's carrot pecan pie

  • 1
    prepared pie crust
  • 8 lg
    carrots, cooked and pureed
  • 3 lg
    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
    (14-ounces) sweetened condensed milk
  • 3/4 c
    brown sugar, firmly packed
  • 1/3 c
    butter, softened
  • 1 1/3 c

How To Make great grandma's carrot pecan pie

  • 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.