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Sweet Carrot Pie Recipe

Carrot Pie | Better-Than-Pumpkin

This carrot pie is sure to please. It's got all the flavor of the pumpkin pie you're used to, with an extra carrot kick. Top it off with homemade whipped cream and you've got yourself a delicious treat!
Course Dessert
Keyword carrot, carrot pie, dessert
Servings 12 slices
Author Erin Vittoria


  • 1 low-carb pie crust cooled. (I’m working on a recipe post, but for now, you can find a bunch of recipes for them online)
  • 15 oz. carrots roasted and pureed
  • 3 eggs
  • ¼-½ cup sweetener preferably powdered – you can do this with something like a bullet. (I like 5 Tablespoons of erythritol. Remember that carrots are naturally a bit sweeter than pumpkin, so cut back on the sweetener a bit. If you’re not sure, start with less sweetener, mix together everything but the eggs, then taste.)
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 10 oz heavy cream half & half, almond milk, or mixture of any combination
  • ½ tsp vanilla
  • 1 Tbsp cornstarch if not low carb/keto



  • Preheat oven to 400°.
  • Peel carrots and put into casserole dish. No need to chop them small; they’re going to be pureed anyway.
  • Cover with foil and roast for 45-50 minutes, or until very tender when pierced with a fork. Take out and put into a food processor. Puree until very smooth. Cool to at least room temperature.


  • Turn oven down to 325°.
  • Add carrot puree, sweetener, pumpkin pie spice, salt, vanilla, and optional cornstarch to a bowl. Whisk well.
  • Add eggs and whisk well. Add in cream and give one last good whisk. Mixture will be thin.
  • Pour your custard into a 9″ pie shell, and bake for about 1 hour, to 1 hour and 20 minutes. (You will know when your pie is done, when you shake it gently. The outer 2 inches will be well set and the middle will still be just a bit jiggly. The timing will just depend on how thin or thick your custard was when you poured it into the shell. Just keep an eye on it)
  • Turn off the oven and crack open the door a little bit. Let it cool in the oven for 30 minutes. Take out of the oven and (if you can), let it cool down at room temperature for 3 hours. Then pop it into the refrigerator for a minimum of 4 hours (It’s best overnight).


 The slow cooling should prevent some cracking in your finished pie. 
As I’ve seen others bake their custard pies at higher temperatures, I’ve found the best results to be with the low-and-slow method.
I rarely have issues with custard pies when I go with 325° oven temp.
If you’re worried about carrots not being very keto or low carb-friendly, might I suggest mixing half the amount of pureed carrots and half pumpkin puree. It will cut the carbs down quite a bit.