Sweet Potato and Carrot Pie

mandie486 0

"This pie tastes almost like pumpkin pie! We use this recipe on Thanksgiving and no one knows the difference. I think it's even better than pumpkin pie!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 216 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the potatoes, carrots, sugar, milk, eggs, and pumpkin pie spice together in a blender; blend until smooth. Pour mixture into the pie crust.
  3. Bake in preheated oven until a toothpick inserted in center comes out clean, about 30 minutes.



Dave enjoyed, will make again.

This was outstanding! I made a few additions, I added nutmeg, some ground flaxseed for a nutty quality and topped with mini marshmallows. My children loved it, said it was better than my home...