Carrot Pecan Pie is an unusual vintage dessert that turns humble cooked carrots into a smooth, warmly spiced pie filling. Recipes like this reflect an era when resourceful home cooks regularly transformed garden vegetables and pantry staples into satisfying desserts. The carrots are cooked and sieved before being blended with butter, sugar, eggs, milk, nutmeg, ginger, and cinnamon, creating a custard-like filling reminiscent of pumpkin or sweet potato pie. What makes this version especially distinctive is its buttery brown sugar and pecan topping, added during baking for a sweet, nutty finish. The handwritten recipe even offers a pecan pastry crust as an alternative to plain pastry, making this an especially memorable vintage pie.
Ingredients
Carrot Pie
- 1 unbaked 9-inch pastry shell
- ¼ cup butter ( or margarine, softened)
- ½ cup granulated sugar
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ½ tsp salt
- 2 eggs (slightly beaten)
- 2 cups carrots (cooked & sieved)
- 1 cup milk
Pecan Topping
- 2 tbsp butter (melted)
- 1 cup brown sugar
- ½ cup pecan halves
Optional Pecan Crust
- 2 cups all-purpose flour (sifted )
- 1 tsp salt
- ⅔ cup shortening
- ⅔ cup finely chopped pecans
- 7 tbsp cold water
Instructions
Step 1: Prepare the Oven and Pie Shell
- Preheat the oven to 450°F.
- Fit the unbaked pastry shell into a 9-inch pie pan.
Step 2: Cream the Butter and Sugar
- Cream the softened butter or margarine with the granulated sugar until well combined.
Step 3: Add the Spices
- Blend in the nutmeg, ginger, cinnamon, and salt.
Step 4: Add the Eggs
- Add the slightly beaten eggs and mix until incorporated.
Step 5: Add the Carrots and Milk
- Stir in the cooked, sieved carrots.
- Gradually stir in the milk until the filling is evenly combined.
Step 6: Fill the Pie
- Pour the carrot mixture into the pastry-lined 9-inch pie pan.
Step 7: Begin Baking
- Bake at 450°F for 10 minutes.
Step 8: Prepare the Pecan Topping
- While the pie begins baking, combine the melted butter and brown sugar.
- Have the pecan halves ready for topping.
Step 9: Top the Pie
- Remove the pie carefully from the oven after the initial 10 minutes.
- Spoon the butter and brown sugar mixture over the top and arrange or scatter the pecan halves over the pie.
Step 10: Finish Baking
- Reduce the oven temperature to 325°F.
- Return the pie to the oven and bake until the filling is set, approximately 40–50 minutes.
- Cool before slicing.
Optional Pecan Crust
Step 11: Combine the Dry Ingredients
- Mix the sifted flour and salt.
Step 12: Cut in the Shortening
- Cut the shortening into the flour mixture until it resembles coarse crumbs.
Step 13: Add Pecans and Water
- Stir in the finely chopped pecans.
- Gradually add the cold water, using only enough to bring the pastry together.
Step 14: Roll the Pastry
- Shape and roll the dough as you would plain pastry.
- Use it as the crust for the Carrot Pecan Pie.
Tips
- Cook the carrots until very tender so they can be sieved or puréed into a silky filling.
- A food processor can be used to achieve the smooth texture originally obtained by sieving the carrots.
- Use freshly grated nutmeg for a stronger warm-spice aroma.
- Toast the pecans lightly before adding them for a deeper nutty flavor.
- For the full vintage version, make the handwritten pecan crust instead of using plain pastry.
- Place the pie on a sheet pan to make transferring it in and out of the oven easier.
- Watch the pecans during the final baking period; loosely cover the pie with foil if they begin browning too quickly.
- Allow the pie to cool thoroughly before slicing so the custard filling has time to set.
- Serve at room temperature or slightly chilled with lightly whipped cream.
- The flavor makes this pie especially well suited to fall and Thanksgiving menus.
14. Alternate
Nutrition
Calories: 475kcalCarbohydrates: 59gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 75mgSodium: 330mgPotassium: 300mgFiber: 3gSugar: 38gVitamin A: 10500IUVitamin C: 4mgCalcium: 90mgIron: 2mg