Carrot Pie
Submitted by quiltingcarrie
Carrot pie with pureed carrots baked in a spiced custard filling with cinnamon, ginger, and nutmeg. Tastes like pumpkin pie’s sweeter, brighter cousin.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
80 minIf you love pumpkin pie, carrot pie will feel like a revelation. Pureed cooked carrots blended with evaporated milk, eggs, and warm spices bake into a silky custard that’s sweeter and brighter than pumpkin, with a natural orange colour that looks gorgeous in the pie shell.
The filling is essentially the same technique as pumpkin pie: puree, dairy, eggs, sugar, and spices mixed smooth and poured into an unbaked crust. Cinnamon, ginger, and nutmeg do the same warming work here, and the carrots’ natural sweetness means less added sugar is needed.
The recipe includes a from-scratch shortening pie crust that bakes up flaky and tender. The high-heat start at 450°F (230°C) sets the crust quickly, then the temperature drops so the custard cooks gently without cracking.
Chef Tips
- Cook the carrots until very soft, then puree until completely smooth. Any lumps will show in the finished custard.
- Use a food processor or blender for the smoothest puree. A fork or masher won’t get it silky enough.
- The pie is done when the center jiggles slightly but doesn’t slosh. It firms up as it cools.
- Handle the pie dough as little as possible. Overworking it melts the shortening and makes the crust tough instead of flaky.
Variations
- Add a tablespoon of maple syrup for a deeper, more autumnal sweetness.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Use sweet potatoes instead of carrots for a richer, denser filling.
Ingredients
Directions
Filling and Assembly: Heat oven to 450℉ (230℃).
Mix all ingredients together at medium speed of electric mixer, blending thoroughly.
Pour into pie shell and bake at 450℉ (230℃) for 5 minutes.
Reduce heat to 325℉ (160℃) and continue cooking for 45 minutes, or until pie is set.
Let cool about 10 minutes before serving.
PIECRUST: Mix flour and salt together in a bowl.
Cut vegetable shortening into flour until mixture resembles course meal.
Sprinkle with ice water, 1 tablespoon at a time, mixing quickly with a fork after each spoonful.
Add only enough water so dough holds together and can be formed into a ball.
Divide dough into 2 equal portions and form each into a smooth ball, handling as little as possible.
Roll one portion out onto lightly floured surface.
Place rolled dough in a 9-inch pie plate; trim and flute edges.
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