You’ve probably had carrot cake before, but have you tried carrot pie? Carrots are a simple, common vegetable that most of us enjoy cold and raw in salads and such. We also add carrots to soups and stews to add sweetness to these savory dishes. So it makes sense that we can also make carrots into a delicious and sweet pie! Carrot pie is very similar to pumpkin pie, but it has subtle differences in flavor and a super smooth texture. If you didn’t tell anyone, they might not even know the difference!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this delicious carrot pie:
Pie Crust: You need a single pie crust for this recipe. I suggest that you try my all-butter pie crust recipe – it’s so buttery and easy to work with. You can also use your favorite pie crust recipe, or pick up a package of refrigerated crust. Carrots: You should have about two cups of carrots that you’ve washed, peeled, and sliced into ½ inch pieces. We will boil them quickly to make them soft enough to blend into the pie filling. Sugar: A combination of both regular white sugar and brown sugar gives carrot pie the best flavor. Eggs and Milk: This is technically a custard pie, where the eggs and milk help to create structure in the filling. When cooked and cooled, the filling will be firm and easy to slice. Spices: Along with a bit of vanilla extract, ground cinnamon, nutmeg, and ginger give carrot pie the most wonderful flavor. This pie smells so good while it’s baking!
Complete list of ingredients and amounts can be found in the recipe card below.
How to Blind Bake Pie Crust
If your pie crust is frozen, allow it to thaw completely. Preheat the oven to 400°F/200°C and lightly grease a 9-inch pie plate.
How To Make Carrot Pie
Recipe Tips
I always make pies with my homemade all-butter pie crust recipe, but this pie can be made with your favorite pie crust recipe, or a refrigerated pie crust. Blind baking the crust is an important step. If you skip this part, the bottom of your pie will get soggy and soft. Try making a pecan topped pumpkin pie. Use my pumpkin pecan pie recipe as a starting point, and just replace the pumpkin with this carrot filling! If you don’t have a food processor, shred the carrots instead of slicing them. You can then boil them, or steam them in the microwave until tender, and mix up the filling with a whisk or a hand mixer. The shredded carrots will break down easily this way. Make it gluten-free. Use your favorite gluten-free pie crust recipe, or a pre-baked gluten-free pie shell for this recipe. Bake pies in the center rack of your oven to ensure even cooking. If your crust starts to brown too much, cover just the edges with foil so that they don’t burn.
Storing Tips
Store homemade carrot pie in the refrigerator, covered, for up to 4 days.
What To Serve With Carrot Pie
This is the perfect Thanksgiving Pie! If you enjoy Pumpkin Pie or Sweet Potato Pie, then you’ll love carrot pie just as much. It fits in well with Apple Pie and Pumpkin Cookies on a holiday dessert spread. Try making carrot pie for Thanksgiving this year instead of pumpkin pie (or in addition to it! Don’t forget to Pin this recipe so you can easily find it again too. © Little Sunny Kitchen
