Great Great Grandma Andrew's Carrot Pie

Colleen Sowa


This is an old family recipe brought from England by my great great grandmother Eliza Griffin Andrews. You can make this all year long since carrots are in grocery stores and are inexpensive. In olden days people made this pie as a replacement for: sweet potato, squash and pumpkin because carrots matured earlier than the other veggies, they stored well in root cellars, and they prepared and cooked faster than the others. Enjoy!

*** What a great way to get kids to eat carrots!

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★★★★★ 2 votes

6 - 10 slices
20 Min
1 Hr


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  • 8 large
    carrots (cooked and pureed)
  • 3 large
    eggs (beaten well)
  • 2 1/4 c
  • 1/2 tsp
  • 1/2 tsp
    each: ground allspice, ground cloves, ground ginger, ground nutmeg
  • 1 1/2 Tbsp
    ground cinnamon (or to taste)
  • 1 1/2 c
    brown sugar, firmly packed

How to Make Great Great Grandma Andrew's Carrot Pie


  1. Combine carrots, eggs, milk, brown sugar and seasonings in mixer bowl. Beat 3 minutes. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce temperature to 325 degrees. Bake for 35 more minutes. It is done when a clean, dry knife inserted in center comes out clean.
  2. This is similar to a pumpkin pie... but not quite.

    *** Cover the edges of the pie crust with aluminum foil, this helps prevent the crust from getting too dark.

Printable Recipe Card

About Great Great Grandma Andrew's Carrot Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: English

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