Reviewed: Feb. 9, 2012

AMAZING!!! I used a can of sliced carrots and it was just wonderful and SUPER easy!

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Reviewer:

932ninja

Cooking Level: Beginning

Home Town: Gulf Breeze, Florida, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Oct. 1, 2011

well i just made this, i cut the recipe in half and baked it in a custard cup (no crust). I was slightly shy a cup of carrots and only used 1/4 cup sugar and 1/4 cup milk, the vanilla was closer to a tsp and i added more cinnamon and i added nutmeg, will probably add some ginger or cloves. or pumpkin pie spice for easier baking. I mixed everything together and blended up in the blended. came out smoothe. I baked it for 10 mins at 400 and its cooked about 10-12 mins at 350. Its alot cheaper alternative to pumpkin pie. will definately make again. Thanks alot for the recipe!

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: May 22, 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!

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Reviewer:

ronnijean

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Reviewed: Mar. 22, 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!

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Reviewer:

Amy K.

Reviewed: Dec. 3, 2010

I made this carrot pie last minute for Thanksgiving. It was a huge hit and many people wanted the recipe! Thanks for sharing :) I will post my photos soon. I made it with the easy buttery pie crust recipe that is also on here. This was an easy and fun pie. I made little carrots with the excess dough and put it on the middle of the pie as a decoration! A lot of fun.

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Reviewer:

Tulapearl

Cooking Level: Expert

Reviewed: Dec. 2, 2010

Delicious! I like it best with the sugar cut by half and a couple handfuls of walnuts added.

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Reviewer:

Javila

Reviewed: Nov. 14, 2010

Good recipe!! I will be using pumpkin pie spice the next time I make it.

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Reviewer:

skmccormick

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Randle, Washington, USA

Reviewed: Oct. 20, 2010

YUMMY and so simple. it's all about making sure the carrots are steamed for about 10-15 minutes then you have a very smooth consistency when they are pureed. I added a little bit of pumpkin pie spice along with the other ingredients. YUMMY.

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Reviewer:

Ari

Reviewed: Jul. 14, 2010

I used up the rest of the carrots in my fridge, had no idea how many carrots I used but it was enough. It tasted a lot like pumpkin pie but there was a very distinct carrot flavor to it. Everyone liked it.

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Reviewer:

skatru

Cooking Level: Intermediate

Reviewed: 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.

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24 users found this review helpful