Great Grandma's Carrot Pecan Pie

9
Colleen Sowa

By
@colleenlucky7

This is another version of Great Great Grandma Andrew's 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

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
6 - 10
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

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

How to Make Great Grandma's Carrot Pecan Pie

Step-by-Step

  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.

Printable Recipe Card

About Great Grandma's Carrot Pecan Pie

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



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