great grandma's carrot pecan pie
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 1Combine carrots, brown sugar, sweetened condensed milk, eggs, spices. Beat for 3 minutes.
-
Step 2Pour into prepared pie crust.
-
Step 3Mix brown sugar, butter, and pecans. Sprinkle on top of pie.
-
Step 4Bake 25 minutes, 375 degrees while covered with tin foil. Remove tin foil and bake 20-25 minutes.
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Step 5It is done when a knife inserted in the 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
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Keyword:
#Carrot
Keyword:
#pecan pie
Collection:
Thanksgiving Table
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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