Great Grandma's Carrot Pecan Pie

9
Colleen Sowa

By
@colleenlucky7

This is another version of Great Great Grandma's Carrot Pie.
justapinch.com/...Andrews+carrot+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

Rating:
★★★★★ 3 votes
Comments:
Serves:
6 - 10
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

1
prepared pie crust
8 large
carrots, cooked and pureed
3 large
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(s)
(14-ounces) sweetened condensed milk

PECAN TOPPING

3/4 c
brown sugar, firmly packed
1/3 c
butter, softened
1 1/3 c
pecans

Step-By-Step

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

About Great Grandma's Carrot Pecan Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Collection: Thanksgiving Table