Carrot Pie (fake pumpkin pie)

Most people will not guess this is carrot pie–it passes as a pretty good pumpkin pie. The recipe is for a 8 or 9 inch pie pan, but you will have MORE than enough.


  • 3 cups (1.25 lbs.) of raw, peeled carrots
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 1 can (12 oz) evaporated milk


Carrot Pie
Carrot Pie

  1. Peel the carrots. Cut into small pieces.
  2. Put the carrots in a pan of water (enough to cover the carrots and provide a little room for them to swim around). Bring the water to a boil. Reduce heat and cook on a low boil/simmer for 20 minutes. Alternatively, you can steam the carrots to preserve more of the nutrients
  3. Puree the cooked carrots. A blender on a high setting works well (see my comment below). Apparently a food processor works well too. You could try hand crushing with a potato masher, or hand mixer, but I’m not sure you would be able to achieve the silky smooth texture you are looking for. TIP: I wasn’t able to really puree the carrots alone, so I added the can of evaporated milk to the carrots, while still in the blender.
  4. Make the pie crust. For obvious reasons, the hand made pie crust is greatly preferred (see my comment below).
  5. Mix the rest of the pie contents thoroughly, using a hand mixer or a spatula/spoon with a lot of effort.
  6. Pour the mixture into a pie pan. You will have plenty to fill it to the brim, and probably some left over. Feel free to use the leftover mixture in a second, smaller, pie or “crustless” pie.
  7. Bake at 400 F for the first 15 minutes. Reduce heat to 350 F, and bake for another 45 to 60 minutes or until a toothpick comes out clean. The center of the pie may puff up quite a bit during baking. It should settle back down as the pie cools.
  8. Serve warm, or refrigerate until you are ready to eat.

Culinary Tradition
USA (traditional)
My Rating (out of 5 stars)


  • I prefer to use the “old school” methods and equipment, when possible. However, a food processor or blender seems necessary to achieve the silky smooth texture we are looking for. Crushing the carrots by hand probably will not yield the same results.
  • If you are going to the trouble of making this recipe, rather than using the pumpkin pie filling from a can or (gasp) buying a frozen pie, then you owe it to yourself and your family to make the pie crust. It’s not that difficult.
  • Some people might compare this recipe to the Sweet Potato Pie (another one of my favorites), found at While the look is similar, most people won’t confuse the taste of Sweet Potato Pie with Carrot Pie or Pumpkin Pie.

Recipe: Old fashioned Cream Pie (Grandma Truex, modified)

Old fashioned Cream Pie.
Grandma Truex’ Recipe (modified)

Summary: A fast, easy and delicious pie, with no top crust


Grandma and Grandpa Truex
Grace and Will Truex. This is her recipe, modified.
  • 1 Tablespoon butter
  • 6 Tablespoons flour
  • 1 1/4 cup sugar, half white and half brown (i.e. about 5/8 cup of each)
  • 1 egg*
  • 1 1/3 cup milk*
  • sprinkle a bit of cinnamon (optional)*

Continue reading “Recipe: Old fashioned Cream Pie (Grandma Truex, modified)”

Pie Crust (aka “Pastry”)

Some people are afraid of making pie crust. I've never used a store-bought pie crust, and don't plan on starting now. It really isn't that hard, once you get the hang of it. The Quick Instructions are more guidance than you really need after you've done this a few times. The Detailed Instructions contain all my tips and secrets for the absolute first time pie baker.

Recipe: Tom’s Pie Crust

Summary: This is the traditional recipe for making pie crust (called “pastry” by some), as taught to me by my grandmother. These basic instructions are in pretty wide use, and used generally by most everyone I know who makes pie crust.


{For one pie crust, for an open face pie such as pumpkin pie. Double the recipe if you need a top and bottom crust, as in the traditional closed apple pie}

  • 1/3 cup shortening or lard.
  • 1 cup all purpose flour (not self rising)
  • 1/4 to 1/2 teaspoon salt (omit if desired)
  • ice water


Quick Instructions: Mix shortening and flour. Add water until mixture just sticks together in a ball. Roll out, and put in a greased and floured pie pan.

Detailed Instructions:

  1. Cut the shortening into the flour and salt (salt is optional). I use my hands, but there is a kitchen tool for this purpose, if you don’t like getting flour on your hands.
  2. Continue reading “Pie Crust (aka “Pastry”)”