Name: Honey Carrot Pie
Prep time: 20 min
Cook time: PT-485469H37M52S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups cooked, mashed carrots (about 4 large carrots); ¾ cup honey; ½ cup heavy cream (or coconut cream for dairy-free); 2 large eggs; 1 tsp vanilla extract; 1 tsp cinnamon; ½ tsp ground ginger; ¼ tsp nutmeg; ¼ tsp salt; Optional: 1 tbsp flour or cornstarch for thicker texture; 1 (9-inch) unbaked pie crust (homemade or store-bought)

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Honey Carrot Pie is a delightful twist on traditional vegetable-based desserts, combining the natural sweetness of cooked carrots with warm spices and creamy richness. This pie offers a smooth, custard-like filling, sweetened with honey and baked in a flaky pie crust, making it a comforting treat perfect for any season.

Honey Carrot Pie

Ingredients

For the Filling:

2 cups cooked, mashed carrots (about 4 large carrots)

¾ cup honey

½ cup heavy cream (or coconut cream for dairy-free)

2 large eggs

1 tsp vanilla extract

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp salt

Optional: 1 tbsp flour or cornstarch for thicker texture

For the Crust:

1 (9-inch) unbaked pie crust (homemade or store-bought)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the carrots by boiling or steaming them until very soft. Then mash or purée until smooth. Let them cool slightly before using.

In a large bowl, whisk together the mashed carrots, honey, cream, eggs, vanilla extract, cinnamon, ground ginger, nutmeg, salt, and optional flour or cornstarch until smooth and well combined.

Pour the filling into the unbaked pie crust and smooth the top evenly.

Preheat the oven to 350°F (175°C). Bake the pie for 45–50 minutes or until the center is set and a knife inserted comes out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.

Let the pie cool completely before slicing. I like to serve it chilled or at room temperature. For extra flair, try topping it with whipped cream, a drizzle of honey, or some toasted pecans.

Servings and timing

This recipe serves 8 slices of pie. Preparing the carrots and mixing the filling takes about 20 minutes, and baking takes around 45 to 50 minutes. Cooling time varies but plan on at least 1 hour before serving.

Variations

I sometimes swap the heavy cream for evaporated milk for extra richness. Adding a few tablespoons of crushed pineapple or raisins gives it a lovely carrot-cake vibe and a bit of texture. For a dairy-free version, coconut cream works beautifully in place of heavy cream.

Storage/reheating

This pie keeps well in the refrigerator for up to 3 days. I store it covered tightly with plastic wrap or in an airtight container. It’s best served chilled or at room temperature, but if I want to warm it up slightly, I heat individual slices in the microwave for about 15-20 seconds.

FAQs

Can I make this pie gluten-free?

Yes, just use a gluten-free pie crust and optionally swap the flour thickener for a gluten-free alternative like cornstarch or arrowroot powder.

Can I use fresh carrot juice instead of mashed carrots?

For this recipe, mashed or puréed cooked carrots work best to achieve the right texture and thickness. Fresh carrot juice alone would make the filling too liquidy.

How do I know when the pie is done?

The pie is done when the center is set and a knife or toothpick inserted into the middle comes out clean. The filling should no longer jiggle much.

Can I freeze Honey Carrot Pie?

While you can freeze it, the texture of the filling might change slightly after thawing due to the cream and eggs. If you freeze it, wrap it tightly and thaw overnight in the fridge before serving.

Can I make this pie vegan?

To make it vegan, substitute the eggs with flax eggs or a commercial egg replacer, use coconut cream, and ensure your pie crust is vegan-friendly. The texture and flavor will be a bit different but still delicious.

Conclusion

Honey Carrot Pie is a comforting and surprisingly delicious dessert that highlights the natural sweetness and warmth of carrots combined with honey and spices. I appreciate how versatile it is, offering options for dairy-free and gluten-free adaptations. It’s an excellent make-ahead dessert that brings a fresh twist to traditional pie flavors, and I find it perfect for family gatherings or cozy nights in.

Recipe:

Honey Carrot Pie

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Author: Cheryl
Total Time: 1 hour 15 minutes (plus cooling time)
Yield: 8 slices
Diet: Vegetarian

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Description

Instructions

Prepare the carrots by boiling or steaming them until very soft. Then mash or purée until smooth. Let them cool slightly before using.
In a large bowl, whisk together the mashed carrots, honey, cream, eggs, vanilla extract, cinnamon, ground ginger, nutmeg, salt, and optional flour or cornstarch until smooth and well combined.
Pour the filling into the unbaked pie crust and smooth the top evenly.
Preheat the oven to 350°F (175°C). Bake the pie for 45–50 minutes or until the center is set and a knife inserted comes out clean. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
Let the pie cool completely before slicing. Serve chilled or at room temperature. Optionally, top with whipped cream, a drizzle of honey, or toasted pecans.