Carrot Pecan Pie

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We love our pecan pie here at the Almanac. You might be surprised to learn that the secret ingredient in this pecan pie recipe is carrots!

Carrots add a natural sweetness and the brown sugar pecan topping adds a satisfying crunch.

Photo Credit:

Natasha Breen/Shutterstock

Ingredients

PIE:

2 cups thinly sliced carrots

1/2 cup plus a dash of sugar

1/4 teaspoon plus a dash of salt

2 eggs

1 cup milk

1/4 cup (1/2 stick) butter, softened

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1 unbaked 9-inch pie shell

PECANS:

1 tablespoon butter

1 tablespoon brown sugar

1/2 cup pecan halves

Instructions

For pie: Preheat oven to 375°F.

In a heavy saucepan, cover carrots with water and add dash of sugar and salt. Cover and cook over low heat for 30 minutes or until very tender. Drain.

In a food processor or blender, process carrots until smooth.

In a bowl, beat eggs then add carrots, remaining sugar, milk, butter, nutmeg, cinnamon, and ginger. Pour into pie shell.

For pecans: In a saucepan over low heat, melt butter. Stir in brown sugar just until melted. Add pecans and stir until coated with brown sugar mixture.

Set aside to cool slightly.

Top pie with pecans. Bake for 45 to 50 minutes, or until pie is set. Cool completely and serve with whipped cream (if using).