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–+ servings
Slice of carrot pie with smooth orange filling topped with buttery crumble topping, ready to eat.

Crumb Topped Carrot Pie

This carrot pie is topped with a buttery cinnamon streusel that makes it something truly fabulous. The spiced filling is reminiscent of sweet potato pie but uniquely its own. It is perfect for Easter, Thanksgiving, or just because. Carrots aren't just for side dishes; they make great desserts too.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

Pie

  • 1 pie crust
  • 1½ pounds carrots
  • 2 Tablespoons butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 eggs
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ¾ cups milk
  • 1 Tablespoon all purpose flour

Cinnamon Streusel

  • ½ cup all purpose flour
  • ¼ cup light brown sugar packed
  • ¼ cup butter
  • ½ teaspoon cinnamon
Makes: 9inch round
US Customary - Metric

Instructions

  • Preheat oven to 375 °F.
  • Prepare 1 pie crust and place in 9-inch deep dish pie plate. Refrigerate until ready to use.
  • Clean and peel 1½ pounds carrots. Cut into slices or small chunks
  • Put the carrots in a saucepan with a cup of water. Cover and boil for about 10-12 minutes or until soft. Drain the water from the carrots.
    Saucepan with chunks of carrots boiled in water.
  • Puree carrots until smooth. Add in some of the milk if necessary to achieve a smooth consistency. (Just remember to add less later if you add some now.)
    Food processor with pureed cooked carrots inside.
  • Stir 2 Tablespoons butter into the carrots until melted.
  • Add ½ cup granulated sugar, ½ cup light brown sugar, 2 eggs, 1½ teaspoons ground cinnamon, ¼ teaspoon ground ginger, 1 teaspoon vanilla extract, ¾ cups milk, and 1 Tablespoon all purpose flour ingredients and mix until combined.
    Food processor after milk, eggs, sugar etc. have been added to the carrots to make the pie filling.
  • Put the filling in the prepared crust and bake for 25 minutes.
  • While the pie is baking, stir together the ½ cup all purpose flour, ¼ cup light brown sugar and ½ teaspoon cinnamon. Cut in ¼ cup butter until the mixture is crumbly.
    Partially baked carrot pie next to bowl filled with cinnamon, flour, sugar and butter streusel mixture ready to go on the pie.
  • After the first 25 minutes of baking are done, remove the pie from the oven and reduce the heat to 350°F. Sprinkle streusel mix over the pie and bake for an additional 25-35 minutes. Cover the crust if it starts to get a little bit dark.

Nutrition

Serving: 1Serving | Calories: 266kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 163mg | Potassium: 257mg | Fiber: 2g | Sugar: 25g | Vitamin A: 9714IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
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