• Ingredients
  • 1 (9 inch) unbaked pie shell
  • 3/4 cup sugar
  • 2 cups chopped carrots
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 cup milk


  • Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
  • Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
  • In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
  • Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.

Nutritional Information

Amount Per Serving  Calories: 232 | Total Fat: 9.2g | Cholesterol: 55mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pie Servings Per Recipe: 8 Amount Per Serving Calories: 232

  • Total Fat: 9.2g
  • Cholesterol: 55mg
  • Sodium: 167mg
  • Total Carbs: 33.7g
  •     Dietary Fiber: 1.9g
  • Protein: 4g