Carrot Pecan Pie

Aiming for a not-so-gooey-sweet version of pecan pie? Here’s your answer! The carrots bake into a rich base, much like pumpkin pie, only with a little more texture, and provide the perfect compliment (especially after chilled) to the candied pecan topping. Sorry, traditional pecan pie, but you’ve finally got some competition and this rookie pie is truly a delicious alternative.

Carrot Pecan Pie

  • 2 cups shredded carrots
  • 2 tsp vanilla extract
  • 1 cup half and half
  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 recipe Fool Proof Sweet Pie Crust
  • 1.5 cup pecans
  • 3 Tbs butter
  • 2 Tbs brown sugar


1. Boil carrots and vanilla extract in two cups of water until the carrots become tender. Drain and let them cool for at least five minutes.

2. Place carrots and half and half in a blender or food processor and blend until smooth.

3. Separately, in a mixer fitted with a paddle attachment, cream butter and sugar together. Add the eggs one at a time, beating well and scraping down the sides of the bowl frequently. Add the nutmeg, cinnamon, salt, ground ginger, and carrot puree to the mixer. Blend until smooth.

4. Add 2 Tbs brown sugar and 3 Tbs butter to a saucepan. Stir and heat until bubbles begin to form and the syrup begins to thicken.

Add pecans and stir to coat. Sprinkle or arrange pecans on the top of the filling.

5. Foil edges of the crust for the first fifteen minutes of baking to prevent burning. Bake at 350 degrees for 40-50 minutes or until the carrot puree has set and no longer appears gooey.