Pecan Topped Carrot Pie
Delight your taste buds with the unique and comforting flavors of Pecan Topped Carrot Pie—a sweet and savory twist on classic pie recipes. This creamy dessert features a velvety carrot puree blended with cream cheese, warm spices like cinnamon and nutmeg, and a hint of vanilla, all nestled inside a buttery pie crust. Topped with a golden-brown pecan crumble made with brown sugar and melted butter, this pie delivers the perfect balance of earthy sweetness and nutty crunch. Easy to prepare with simple ingredients, it’s a showstopping dessert that’s ideal for holidays, family gatherings, or any special occasion. Serve it chilled or at room temperature for a slice of pure comfort.
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 2 cups Carrots (peeled and chopped)
- 4 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 0.25 cup All-purpose flour
- 3 tablespoons Unsalted butter (melted)
- 1 cup Pecans (chopped)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the pie crust by fitting it into a 9-inch pie dish. Trim and flute edges as desired, then set aside.
Boil the peeled and chopped carrots in a medium pot of water over medium heat until fork-tender, about 15 minutes. Drain and let cool slightly.
In a food processor, blend the cooked carrots until smooth. Measure out 1 cup of carrot puree and set aside.
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the cinnamon, nutmeg, vanilla extract, and the carrot puree until fully incorporated.
Pour the carrot filling into the prepared pie crust and smooth the top with a spatula.
In a separate bowl, mix the brown sugar, flour, melted butter, and chopped pecans to form a crumbly topping.
Sprinkle the pecan mixture evenly over the top of the pie filling.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the pecan topping is golden brown.
Allow the pie to cool completely before slicing. Serve at room temperature or chilled.
Nutrition Facts
Calories |
4264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 504.6 g | 183% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 304.9 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 555 mg | 43% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2549 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
