Real Recipes From Real Home Cooks ®

sweet carrot pecan pie

(3 ratings)
Blue Ribbon Recipe by
Pamela Jarvinen
Seattle, WA

During the Depression, government food banks provided potatoes and carrots. Many dishes were developed, such as carrot pie to bring something sweet to the table without taking too much from already empty pockets. Here's a modern-day version using sweetened condensed milk to give the pie a smooth creamy consistency. Enjoy!

Blue Ribbon Recipe

This holiday pie has an old-fashioned feeling but the pecan topping gives it a modern flair. We're not used to making a pie with grated carrots, so we loved trying this Depression Era cake. The pie is creamy and full of warm spices. The pecan topping not only adds crunch but also a pop of sweetness. With its distinct carrot flavor, this pie is not overly sweet.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For sweet carrot pecan pie

  • 4 c
    sliced fresh carrots
  • 1 can
    sweetened condensed milk (14 oz)
  • 2 lg
  • 1/2 tsp
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • dash
  • 1
    9 inch pastry pie crust (unbaked)
  • 1 c
    chopped pecans
  • 1/2 c
    brown sugar, firmly packed
  • 3 Tbsp
    butter, melted

How To Make sweet carrot pecan pie

  • Boiling slices of carrot.
    Boil carrots in one inch of water, in a large saucepan. When water is boiling, reduce heat, cover, and cook for 10 mins or until tender. Drain and cool.
  • Cooked carrots, condensed milk, eggs, cinnamon, and salt pureed.
    In a food processor, add cooled, cooked carrots, condensed milk, eggs, cinnamon, and salt. Puree mixture and process approximately 1 minute longer.
  • Carrot mixture poured into a pie shell.
    Pour into reserved pastry/pie shell.
  • Pecans, brown sugar, and butter combined in a bowl.
    Combine pecans, brown sugar, and butter.
  • Pecan mixture sprinkled on top of the carrot mixture.
    Sprinkle pecan mixture over pie filling.
  • Carrot Pecan Pie baking in the oven.
    Bake at 375°F, 45-50 mins, or until knife in center returns clean and crust edges are lightly browned. Cool on a wire rack. Enjoy!
  • 7
    TIP: if you don't have nutmeg, ground ginger, and ground cloves, you can substitute 1 teaspoon of Pumpkin Pie Spices.
  • 8
    Optional Crust Enhancement - For a special treat, try the Gingersnap Pecan Crust Recipe-- When using this crust, we leave out the ginger in the carrot filling and the pecans from the top, in favor of the crust which is made of crushed gingersnap cookies and chopped pecans. This version will make your mouth snap to attention and say "OoohLaLa!"