great grandma's carrot pecan pie

La Crosse, WI
Updated on Sep 26, 2016

This is another version of Great Great Grandma's carrot pecan 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

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.

prep time 20 Min
cook time 1 Hr
method Bake
yield 6 - 10

Ingredients

  • 1 - prepared pie crust
  • 8 large carrots, cooked and pureed
  • 3 large eggs, beaten well
  • 1/2 teaspoon each: ground cloves, ground allspice, ground ginger, ground nutmeg
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 cup brown sugar, firmly packed
  • 1 can (14-ounces) sweetened condensed milk
  • PECAN TOPPING
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup butter, softened
  • 1 1/3 cups pecans

How To Make great grandma's carrot pecan pie

  • Step 1
    Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
  • Step 2
    Pour into prepared pie crust.
  • Step 3
    Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
  • Step 4
    Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
  • Step 5
    It is done when a knife inserted in the center comes out clean.

Discover More

Category: Pies
Keyword: #Carrot
Keyword: #pecan pie
Ingredient: Vegetable
Method: Bake
Culture: American

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