Carrot Pecan Crunch Pie

Carrot Pecan Crunch Pie

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"Carrot custard filling topped by crunchy pecan streusel--unusual and delicious!"
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servings 523 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 523 kcal
  • 26%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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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.


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
  3. To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
  4. Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.


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What a wonderfully simple and delicious pie - sweet but not candy-like. And so quick to make! My husband, who likes old-fashioned cooking, really enjoyed this one. We ate it warm, and then enjoy...

This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon, 1/2 tsp. each of nutmeg and giner, and 1/4 tsp. cloves. DELICIOUS!!!!

This pie has been a huge hit everywhere I take it! I've found that the topping is best if the pecans have been finely chopped, it melts evenly distributed on top and every piece has the same am...

I followed this recipe as is, and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crus...

the flavor was excellent, but the recipe lost a star for looks and texture. the filling does not look that appealing and is not smooth like pumpkin pie filling. it sure is good though. i didn't ...

Very good, with or with out the nuts on top.

The bomb. Did not put the topping on, still beats pumpkin pie, nice texture.

I really liked this pie. It tasted like a pumpkin or sweet potato pie. I used a graham cracker crust. The topping was just a little too sugary for my taste, so I will probably use a little le...

What a delightful pie! Everyone at our Thanksgiving Dinner party loved this pie. It tastes simular to pumpkin pie and if you don't tell anyone, they probably will think that it is pumpkin. Howev...

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