Old-Fashioned Carrot Pie Recipe (1910s Inspired)
This vintage carrot pie recipe hails from the 1910s, a time when resourceful bakers turned to carrots as a clever substitute for pumpkins. The pie blends sweet, spiced flavors with a creamy, smooth texture, creating a nostalgic dessert that rivals classic pumpkin pie.
Ingredients
- 1 single-crust pie pastry
- 1 ½ lbs carrots peeled and chopped
- ½ cup heavy cream
- 3 tbsp butter melted
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 tbsp all-purpose flour
Instructions
- Preheat & Prepare the Crust: Heat the oven to 400°F. Roll out the pie crust into a 9-inch pan. Place parchment paper over the dough and fill it with pie weights or dry beans. Bake for about 12–15 minutes until lightly golden. Remove the weights and paper, then let the crust cool.
- Cook the Carrots: In a large pot, add the chopped carrots and enough water to cover them. Simmer over medium heat until they are very soft when pierced with a fork, about 30 minutes.
- Drain & Dry the Carrots: Strain the carrots and return them to the pot over low heat, stirring occasionally to help evaporate excess moisture. Let them cook for about 5 more minutes, then transfer them to a bowl to cool slightly.
- Mash or Blend the Carrots: Use a potato masher or ricer to mash the carrots until smooth. For a finer texture, blend them in a food processor or with an immersion blender along with the heavy cream until silky.
- Make the Filling: In a large mixing bowl, combine the mashed carrots with the melted butter, brown sugar, eggs, salt, cinnamon, nutmeg, ginger, cloves, and flour. Stir until fully incorporated and smooth.
- Assemble & Bake: Reduce the oven temperature to 350°F. Pour the carrot mixture into the pre-baked crust and spread evenly. Bake for 50–60 minutes, or until the center is mostly set but still slightly wobbly.
- Cool & Serve: Allow the pie to cool to room temperature before slicing. For a firmer texture, refrigerate the pie after it has cooled completely. Serve chilled or at room temperature.
Notes
- For a deeper flavor, roast the carrots instead of boiling them before mashing.
- If you prefer a silkier filling, strain the carrot puree through a fine-mesh sieve before mixing with the other ingredients.
- This pie pairs beautifully with whipped cream or a dusting of cinnamon sugar.
Tried this recipe?Let us know how it was!