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Carrot Pie with Pecan Streusel Topping

Carrot Pie with Pecan Streusel Topping

This pie is delicious even without the streusel topping.
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Serves 8

  • 4 cups Pictsweet frozen Sliced Carrots
  • 2 large eggs
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 uncooked pie crust
  • 1/2 cup brown sugar
  • 3 tablespoons melted butter
  • 3 tablespoons flour
  • 1/2 cup chopped pecans


Preheat oven to 425 degrees. Place carrots in a saucepan and cover with water. Bring to a boil and boil for about 7 minutes or until very tender. Drain, cool and puree in a food processor until smooth. Measure 2 cups of mashed carrots; add eggs, milk, spices and salt. Mix well. Topping: mix brown sugar, butter, flour and pecans until crumbly. Set aside. Pour carrot mixture in pie crust and bake at 425 degrees for 15 minutes. Reduce oven to 350 degrees and bake 30 additional minutes. Sprinkle streusel topping evenly over pie and bake an additional 10 minutes or until center of pie is firm.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 330
  • Total Fat: 14g
  • Cholesterol: 70mg
  • Sodium: 240mg
  • Total Carbohydrates: 47g
  • Dietary Fiber: 1g
  • Protein: 7g

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