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Pecan-Topped Carrot Pie Recipe

Pecan-Topped Carrot Pie Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 45 min. + cooling YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake at 375° for 45-50 minutes or until a knife inserted in 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.

Reviews for Pecan-Topped Carrot Pie

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Reviewed Nov. 14, 2014

"This delicious pie was a a keeper and a hit!!"

Reviewed Jan. 20, 2014

"I followed this recipe exactly with a homemade dough crust. It was delicious. It combines a pumpkin pie texture and pecan pie flavor. The 4 cups of carrots are almost in-detectable, but they do give it a beautiful orange color."

Reviewed Nov. 30, 2013

"I followed this recipe exactly as written and it turned out perfectly. It received lots of compliments at Thanksgiving from both pumpkin-pie-loving and pecan-pie-loving family. The idea had been to kill two birds with one stone, and it definitely worked. I would make this pie again even for a non-holiday."

Reviewed Nov. 17, 2013

"This has a great flavor and is easy to make. I made it in a graham cracker crust instead & it was tasty!"

Reviewed Dec. 24, 2009

"What a great recipe!! I made this with a ginger snap crust in a 9" spring-form pan. As I was out of pumpkin pie spice, I substituted 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/2 tsp cloves. I have also substituted half-and-half or evaporated milk for the sweetened condensed milk."

Reviewed Nov. 24, 2009

"I made this pie for Easter this year and it was so GOOD. I am going to make it again for Thanksgiving. I have to say I liked it better than Pumpkin pie. This is a must try recipe"

Reviewed Oct. 23, 2009

"I tried this recipe and found my family absolutely loved it. I will definitely make it again."

Reviewed Nov. 25, 2008

"Delicious--unless you tell someone it is carrot they will never know. What a great fall treat and awesome way to incorporate veggies into the diet!"

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