Carrot Pie

If you are looking for a fun twist on classic pies, this creamy spiced carrot pie is your new best friend! The pie features a buttery crust and a spoon-licking delicious carrot filling. It’s a dessert you’ll want to serve for the holidays or any day!

Pies come in so many flavors, and I love them all. If you’re looking for more fun pie recipes, here are some of my favorites: lemon pie, key lime pie, and sawdust pie.

Easy spiced carrot pie

This carrot pie is similar to my condensed milk pumpkin pie and sweet potato pie, except the filling is made with pureed carrots.

It has a wonderful silky, smooth texture, filled with warm, spiced flavors. It’s just so creamy, and I can’t get enough of it!

Carrot pie goes perfectly with whipped cream and caramel sauce, but I also show you how to decorate the pie with a cream cheese topping and cute mini carrots.

If you love carrots, you’ll love this easy homemade carrot pie!

Need more desserts for your holiday table? Be sure to include this creamy chocolate pie, pecan pie, and canned peach pie.

Let’s break down the ingredients that you need to create carrot pie. They are pretty simple but create the most amazing flavor and texture. You’ll find detailed measurements in the recipe card below.

• Pie crust: Make your own pie crust from scratch, or keep it simple and buy a pre-made, refrigerated pie shell. I like to use my 3-ingredient pie crust.
• Carrots are cooked and pureed to make the filling. I prefer using fresh, juicy carrots, but you can opt for canned sliced carrots (for example, from Libby’s) to reduce prep time. Pureed carrot baby food will also work and is the most convenient choice. Either way, you need 2 cups of pureed carrots.
• Sweetened condensed milk gives the filling a creamy texture and provides sweetness. It’s important to remember that evaporated milk is not the same as condensed milk.
• Whole eggs give the pie more stability and help create the custard-like filling. Use them at room temperature.
• All-purpose flour helps to thicken and set the filling. You can also use cornstarch if you prefer.
• Spices: A mix of cinnamon, ginger, and cloves infuses the pie with a wonderfully warm and cozy aroma.
• Vanilla extract adds extra sweetness and depth of flavor.
• Lemon zest lends the pie a lively, bright citrus note. Feel free to swap in orange zest.
• Salt: Just a pinch to balance the sweetness and enhance the other flavors.

Alright, time to bake up some pie magic! Follow these simple steps to whip up a delicious carrot pie that will have your family and friends raving.

1. Boil the carrots

Place the sliced carrots in a medium saucepan and cover with water. Cover with a lid and bring to a boil.

Reduce heat, and simmer until carrots are tender, about 15 to 20 minutes.

2. Puree the carrots

Puree the carrots with a stick blender or in a food processor until smooth.

Set the carrot puree aside to cool for 15 minutes. Then, measure 2 cups of puree.

3. Prepare the pie crust

Roll out the crust and place it on your pie plate. Trim and crimp the edges as desired.

Line the pie crust with a piece of parchment paper and a piece of tin foil.

Fill with pie weights and pre-bake the crust for 10 minutes.

Then carefully remove the pie weights, tin foil, and parchment paper and bake for another 10 minutes.

4. Mix the pie filling

Put the carrot puree, condensed milk, eggs, flour, salt, vanilla extract, spices, and lemon zest into a large mixing bowl.

Using a whisk or an electric mixer, beat until the ingredients are well combined and smooth.

5. Bake the pie

Pour the filling into the prepared pie crust and bake for 45 to 55 minutes.

The pie is ready when the edges are set, and the very center is still a little wobbly, like Jello.

6. Cool and chill the pie

Remove the carrot pie from the oven and let it cool in the pan until room temperature. Refrigerate for 3 to 4 hours or overnight.

7. Decorate carrot pie

I like to decorate my carrot pie with tuffs of cream cheese frosting and “mini carrots.”

To make the frosting, whip the softened cream cheese, powdered sugar, and vanilla until light and fluffy, about 2 minutes.

Transfer the mixture into a piping bag with a large round tip and pipe small tuffs of frosting around the edge of the pie. I used the Wilton 2A round piping nozzle. You can fit 8 to 10 tuffs on a 9-inch pie.

To create the “mini carrots,” cut baby carrots to 1.5 inches short. Place the carrots onto the frosting and parsley leaves to create the carrot green.

This step is entirely optional. Swirls of sweetened whipped cream or marzipan carrots would also look lovely.

8. Serve carrot pie

Refrigerate the pie until ready to serve.

When it’s time to eat, cut the carrot pie into 8 to 10 slices and serve.

Carrot pie tastes delicious as is. To fancy it up, serve it with caramel sauce, butterscotch sauce, candied pecans, or whipped cream on the side.

These are a few tips I like to keep in mind as I make carrot pie, so the recipe turns out perfectly.

• Apply egg wash: Brush the pie crust with egg wash when blind to prevent a soggy bottom.
• Blot watery carrot puree: Make sure your carrot puree is not watery before measuring it out for the recipe. To blot, press a paper towel on top of the puree to absorb the excess liquid.
• Use room temperature ingredients: The pie filling ingredients should be at room temperature to mix properly and create a custard-like consistency.
• Pre-bake the pie crust: It’s important to pre-bake the crust before pouring in the filling.
• Protect the pie crust from burning by covering the edges with a pie crust shield or wrapping it with a strip of aluminum foil.
• Avoid overbaking your pie: The pie is ready when the filling is mostly set and the center wiggles slightly if you shake the pie plate. Overbaking can lead to cracks on top of the pie.
• Chill the pie: Condensed milk carrot pie must be chilled for a minimum of 6 hours. The filling needs time to cool and firm up before decorating or serving it.

You can make the entire carrot pie recipe from scratch the day before and store it in the refrigerator.

Alternatively, prepare the pie crust, carrot filling, and topping the day before and store them separately in the fridge until ready to bake the next day.

How to store carrot pie

Refrigerate carrot pie if not eaten within 2 hours of sitting out.

Leftovers will keep in the fridge for 3 to 4 days. Be sure to allow your carrot pie to cool completely, and then cover the pie plate loosely with plastic wrap or aluminum foil for storing.

Freeze carrot pie

A baked carrot pie can be frozen for up to 3 months. I recommend freezing the pie without the cream cheese topping and decorations.

Allow the pie to cool completely. Cover it with a layer of plastic wrap, then a double layer of tin foil, and freeze. You can also freeze the individual slices.

Thaw overnight in the refrigerator before serving.

Homemade pies are such a great dessert and perfect for any occasion. Whether it’s a holiday, potluck, or family get-together. Here are a few more pie recipes to try that everyone will love.

• Old Fashioned Cherry Pie
• Lemon Meringue Pie
• Cream Cheese Key Lime Pie
• Nectarine Pie
• Pumpkin Pie Bars
• Coconut Cream Pie
• Eagle Brand Pumpkin Pie
• Cranberry Pie
• Cinnamon Pie
• Eggnog Pie
• Key Lime Meringue Pie