Traditional Carrot Pie

slice of carrot pie

Old-fashioned carrot pie is a delightful fall pie. It is very similar to pumpkin pie – but a little lighter and sweeter.

Here’s the original hundred-year-old recipe:

Carrot Pie Recipe
Source: Good Housekeeping (February, 1919)

Two medium, “grocery-store” style, long, slender carrots are not nearly large enough to make 1 – 1 1/4 cups pureed carrot. The recipe must be calling for the large, thick relatively short carrots that home gardeners often raise. When I made the recipe, I used a 1-pound bag of carrots, and ended up with about the right amount of pureed carrot.

Here’s the recipe updated for modern cooks:   

Carrot Pie

  • Servings: 6
  • Difficulty: moderate
  • Print

1 pound carrots

1/4 teaspoon ground ginger

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup sugar

2 eggs

1 1/2 cups milk

1 – 9-inch pie pastry

Peel and slice carrots. Put carrot slices in a saucepan and just barely cover with water. Using high heat bring to a boil, then reduce heat, and simmer until carrots are tender (approximately 20 – 25 minutes). Remove from heat and drain; then press through a sieve or puree (I used a Foley mill.) Measure the pureed carrot. There should be approximately 1 – 1 1/4 cups.

Preheat oven to 425° F. Combine all ingredients (except pie shell) in a mixing bowl; beat until smooth. Pour into pie crust. Bake 15 minutes; then reduce heat to 350°. Continue baking (about 50-60 minutes) until a knife inserted in the center of the pie comes out clean.

37 thoughts on “Traditional Carrot Pie

  1. I thought it a typo at first about using crums, and lo and behold, in 1919 and earlier, crums were used in a lot of recipes. The pie looks beautiful, and similar to a sweet potato pie. Carrot cake is delicious, so it stands to reason carrot pie would be also.

  2. I collect vintage cookbooks and Carrot Pie is often featured in them. It is absolutely delightful and provides a nice switch from Pumpkin and Sweet Potato.

    Also, before carrots usurped their place in history, PARSNIPS were “Da Bomb” in regards to being the ubiquitous vegetable for savory AND sweet foods. I’ve made a pureed Parsnip and Maple Syrup Pie in a Pecan Crust that is to die for! I never reveal WHAT the mystery ingredient is until AFTER my friends taste it, otherwise, it’s the same old “Ewwwww! Parsnips!”

    1. I agree – the Carrot Pie was a nice switch from Pumpkin and Sweet Potato Pies. Your Parsnip and Maple Syrup Pie sounds divine. I hope that parsnips make a comeback. (Maybe it’s my imagination, but I think that I’m seeing them a bit more in the last year or two.)

  3. This has been a family favourite for years. I often make it to use up the old store bought carrots once new ones are available in the garden. In fact, I submitted it to several community cookbooks over the years but no one has ever made it to my knowledge.

    I notice though, that yours did not have the mandatory whip cream. LOL

  4. Oh I know I like this! I have made a plenty of carrot pies! We can grow carrots here in the winter, makes it handy when other veggies are pretty much over with .

    1. I also like Carrot Pie – and you’re absolutely right. This is a good pie to make in the winter when other fresh pie fillings aren’t readily available.

    1. It’s tasty – and has got to be chock-full of nutrients. Carrots have lots of beta carotene which our bodies convert to vitamin A, as well as other nutrients.

  5. I’ve never heard of a carrot pie, but I know my husband would eat the whole thing in one sitting. I take it it’s kind of like pumpkin or sweet potato pie? Doesn’t matter, it sounds delicious.

  6. I told my Granny about this pie and now she wants me to make it so she can have something for Thanksgiving besides pumpkin pie, which she does not like. (She likes sweet potato pie, so I think the carrot will be okay.)

    I have never made a pie in my life. Do you think once I cook the carrots I can puree them in the blender? I don’t have anything else to mash them up. It’s a good blender.

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