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Pecan-Topped Carrot Pie

 Pecan-Topped Carrot Pie
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! —Darlene King, Estevan, Saskatchewan
6-8 ServingsPrep: 35 min. Bake: 45 min. + cooling


  • 4 cups sliced fresh carrots
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • 1 unbaked pastry shell (9 inches)
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, melted


  • Add 1 in. of water to a large saucepan; add carrots. Bring to a boil.
  • Reduce heat; cover and cook for 9-11 minutes or until tender. Drain
  • and cool.
  • Place the carrots, milk, eggs, pie spice, cinnamon and salt in a
  • blender. Cover and process until pureed; process 1 minute longer.
  • Pour into pastry shell. Combine the pecans, brown sugar and butter;
  • sprinkle over filling.
  • Bake at 375° for 45-50 minutes or until a knife inserted near the
  • center comes out clean and edges are browned. (Cover edges of crust
  • with foil during the last 20 minutes to prevent overbrowning if
  • necessary.) Cool on a wire rack. Refrigerate leftovers. Yield: 6-8
  • servings.