Brown Sugar Roasted Caramelized Carrot Pie is a delicious interesting pie recipe that is not typical for caramelized carrot recipes but is an absolutely delicious recipe that’s perfect for Spring or Winter!
Why should creamy, spiced deliciousness in a pie shell be saved only for Fall? This carrot version is perfect for Spring celebrations like Easter or winter when carrots are in season.
Interesting pie recipe
I know that a carrot pie recipe isn’t going to be on the top of any classic caramelized carrot recipes list anytime soon.
But when you’re looking to learn how to make a carrot pie you’re probably not searching for a simple caramelized carrot recipe or classic pie recipe.
Instead you’re probably searching for interesting pie recipes that are unique and maybe a little unusual.
When I first saw a recipe by Joshua McFadden for Carrot Pie with Pecan Crust in his cookbook,Six Seasons: a New Way With Vegetables, it caught my eye right away.
Inspired by Joshua’s use of caramel in his carrot pie filling I played up the natural sweetness of the carrots by tossing them in brown sugar and roasting carrots until caramelized to develop a rich caramel flavor before pureeing for the filling.
And although carrot pie is not a classic pie recipe, trust me, if you’re a fan of sweet potato pie, pumpkin pie or carrot cake you’re going to love Caramelized Carrot Pie! Perfect as a Easter dessert or dessert for any celebration in the winter, spring, summer or fall!
- Pie Crust pastry shell – you can use any pie crust recipe you prefer. Rather than traditional butter and flour pie crust try this Gluten Free Walnut Crust instead!
- Carrots – in season in winter carrots are the perfect addition to your pie recipes and are great served during Thanksgiving or Christmas as well as Easter
- Sweet potato – just like with most ‘pumpkin pies’ there’s more to the filing than meets the eye. Canned pumpkin pie filling relies on winter squash for it’s color and smooth richness. Similarly, a few roasted cubed sweet potatoes guarantee this Carrot Pie filling cooks up rich and smooth and not the least bit watery.
- Brown sugar – or substitute honey for brown sugar in the roasted carrots and the filling.
- Heavy Cream – sweetened condensed milk can be substituted for the heavy cream and brown sugar in the caramel used in the filling and for serving. Simply omit the sweetener and use equal amounts sweetened condensed milk instead of cream.
- Spices – cinnamon, ground ginger, all spice, nutmeg and cardamom (optional)
Step by step instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare your favorite single 9″ pie crust and par bake pie crust until puffy, 10-15 minutes. Remove and cool until ready to use.
- Reduce oven to 325 degrees.
- Combine 4 tablespoons melted butter with ¼ cup brown sugar and toss carrots and sweet potatoes in the mixture to coat. Then place in a single layer on a baking sheet and roast until carrots are caramelized and tender, 25-30 minutes turning halfway through. Remove caramelize carrots from oven and cool.
- Meanwhile make creamy caramel to flavor the carrot pie filling and as a garnish later when serving. Melt remaining 4 tablespoons butter in a small saucepan over medium heat. Add brown sugar, ½ teaspoon salt, and ½ cup heavy cream then stir to combine. Bring to a boil then simmer 4 to 5 minutes or until thick and luscious. Remove from heat and cool.
- Add cooled caramelized carrots and sweet potatoes to a food processor or blender with remaining 1 cup cream, spices, eggs and half the caramel sauce.
- Blend smooth. No blender or food processor? make this recipe by hand using a potato masher and/or a whisk to whip the carrots and sweet potatoes smooth.
- Pour carrot pie filling into prepared par baked pie shell.
- Bake in the center of preheated oven until center is set, 45 to 60 minutes.
- Let pie cool completely at room temperature.
- Garnish as desired then serve with reserved caramel sauce, and whipped cream if desired.
How to serve
Serve carrot pie with freshly whipped cream and a little bit of the reserved homemade caramel sauce that was used in the filling.
Use fresh carrot greens to garnish and let guests know what flavors to expect in this interesting pie recipe.
Other interesting pie recipes
- 1 single 9″ all butter pie crust
- 1 small sweet potato in large cubes
- 4 large organic carrots peeled
- 8 tablespoons unsalted butter 1 stick
- ½ cup brown sugar
- 2 large eggs
- 1 ½ cups cream
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground all spice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom (optional)
- Preheat oven to 400 degrees Fahrenheit. Prepare your favorite single 9″ pie crust and bake until puffy, 10-15 minutes. Remove and cool until ready to use. Reduce oven to 325 degrees.
- Combine 4 tablespoons melted butter with ¼ cup brown sugar and toss carrots and sweet potatoes in the mixture to coat.
- Place vegetables in a single layer on a baking sheet and roast until tender, 25-30 minutes turning halfway through. Remove and cool. Then place in a blender or food processor.
- Meanwhile, melt the remaining 4 tablespoons butter in a small saucepan over medium heat. Add brown sugar, ½ teaspoon salt, and ½ cup heavy cream then stir to combine. Bring to a boil then simmer 4 to 5 minutes or until thick and luscious. Remove from heat and cool.
- Add remaining 1 cup cream, spices, eggs and half the caramel sauce to blender with carrots and sweet potatoes. Blend until smooth and pour into prepared pie shell. Bake in the center of preheated oven until center is set, 45 to 60 minutes.
- Let cool completely before cutting and serving with whipped cream and reserved caramel sauce. Garnish with carrot tops.