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Pecan-Topped Carrot Pie

Ingredients

  • 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

Directions

  • 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.

Nutrition Facts

Reviews

Average Rating: 5
  • angieact1
    Nov 14, 2014

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

  • Jessbourland
    Dec 31, 1969

    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.

  • cdunkel87
    Dec 31, 1969

    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.

  • erky53
    Dec 31, 1969

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

  • 071246lm
    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.

  • kizzthecook
    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

  • tkarinas
    Oct 23, 2009

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

  • Cnsuelo
    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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