Carrot Pie Recipe -
Carrot Pie Recipe
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Carrot Pie

Recipe by  

"Carrot Pie, with its sweet cinnamon taste, has been in my family for at least 5 generations. It's a must-have at our family Thanksgiving and Christmas get-togethers (but good any time!)."

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    3 hrs 25 mins


  1. Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9-inch pie plate.
  2. Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  3. In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  4. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Cool completely before serving.
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  • Cook's Note:
  • This pie can be served with dinner, or as dessert with whipped topping or ice cream.

Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2006

I made this dish with 1/2cup of sugar instead of 3/4 cup since I wanted to serve it as part of dinner. My 3 year old daughter is very picky, and I wanted to include carrots in her diet somehow. She abusolutely loved it. So did I and my husband. It still tasted like a dessert. I may make it with even less sugar next time.

Most Helpful Critical Review
Nov 25, 2003

This pie was ok. It wasn't really what I expected. It has sort of a pumpkin pie taste but with carrots and the blend of those two flavors don't really go well together.


24 Ratings

Nov 25, 2009

I used this recipe as an alternative to pumpkin pie, to use up an enormous yield of garden carrots. My family loves it. With fresh carrots, it requires no added sugar. With older or store-bought carrots, you can add up to 1/2 cup sugar. Do not add the full 3/4 cup or it will be insanely sweet.

Aug 03, 2007

I used less sugar than required as well. Also, I used pumpkin pie spice (which has cinnamon in it). I really enjoyed it and I've made several with rave reviews. This recipe works really well for carrots that are "past their prime" and rubbery.

Aug 12, 2009

Excellent recipe, but it's missing a key ingredient. 1/2 tsp ground ginger. This was a desert staple in my house growing up. You can't beat it!

Mar 23, 2011

I have to review this because it has become a family favorite! Both of my kids (5 & 7) love carrot pie, and they cheer when I make it! My family is grain-free and sugar-free, so I've made a few easy adjustments. First, instead of a crust, I just pour the filling into small ramekins and everyone gets their own special serving. Instead of sugar, I substitute 1/2 c. honey, and I use 1/2 c. almond milk instead of the milk. This is a wonderfully sweet treat and a great way to get the kids to eat their veggies!

May 23, 2011

Delicious. I made this mostly as the recipe calls for, but I followed others' advice about adding less sugar. I used only about 1/3 cup. I also made these into "mini pies", by putting the pastry dough into muffin cups and adding enough carrot filling into each until it almost reached the top of the pastry dough. After they were cooked, I let them cool, put them them into a metal tin and severed them cold 2 days later while on a camping trip - everyone loved them!

Jan 08, 2006

I made this for Xmas everbody seem to like this pie. It tastes like a cross between a pumpkin and carrots. Spice is like pumpkin/sweet potato there is a strong carrots flavor. You will take more of a carrots flavor unlike pumpkin/sweet potato which have a more harmonized flavor.


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  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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