Delicious, Nutritious, Low Sugar Carrot Pie Recipe
I’m sharing a low sugar carrot pie recipe that my family and friends have enjoyed eating for years. And it’s so nutritious that you won’t feel bad about eating it for breakfast, too!
Most of the time we think of vegetables like pumpkins for making pies, but you can also use carrots and winter squash. So when you carrots start going flimsy, shred them up and stick them in your freezer until you’re ready to make this delicious pie!
You can make this low sugar carrot pie for dessert, but it can easily be used as a side dish to go with your farm lunch or dinner.
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Low Sugar Carrot Pie Recipe
This is the most delicious, low sugar carrot pie I’ve ever tasted. You can tailor the recipe to what suits your taste buds, but I encourage you to give this a try for your next family gathering!
Ingredients
Honey Graham crackers – You can substitute cinnamon graham crackers or even homemade graham crackers for your pie crust. Alternatively, you can use an unbaked pie shell or regular graham cracker pie crust from the grocery store.
Avocado oil – To grease your pie dish and make your graham cracker pie crust, you’ll want some kind of oil or fat. I used avocado oil to make the crumbs stick together, but you can also use other oils or melted butter.
Shredded carrots – You’ll need to steam and puree your carrots, so I prefer using shredded carrots to save time and work. But you can also chop, slice, and steam regular size carrots.
Sugar – I love using Azure Standard’s organic cane sugar because it’s the cheapest I can find, but use what you have on hand. You can also use brown sugar or alternative sweeteners like sucanat, monk fruit, honey, date sugar, and stevia in this recipe.
Milk – Using milk, buttermilk, or cream will add a creamy texture to your low sugar carrot pie recipe.
Eggs – I like to use our farm eggs but use what you have.
Cinnamon – Ground cinnamon will make your pie have that distinct fall and winter flavor that warms you up.
Ginger – Ground ginger is also a traditional spice to use in fall and winter cooking.
Nutmeg – Ground nutmeg makes this dish really stand out. If you don’t like the flavor of nutmeg, though, just omit it.
Cloves – Ground cloves add a deep spice flavor to this pie. You can also substitute allspice in this recipe, though.
Tools you may need
Medium pot and lid – If you have a steamer basket, it will come in handy to steam your carrots. I don’t have one, so I just use a pot.
Sharp knife or box grater – You can also use a food processor to grate your carrots.
Pie dish, 9.5 or 10 inches is best.
Wooden spoon or spatula
Immersion blender – You can also use a regular blender or food processor. In a pinch, you can mix by hand but you won’t get a puree. I’m sure it would taste just as good, though.
How to make low sugar carrot pie
Preheat your oven to 425℉ (220℃).
Wash a pound and a half of carrots and peel the skins if they are hard. Make sure to save the scraps in a freezer bag for your next batch of chicken bone broth! Then either shred the carrots with a food processor or box grater, or chop and slice your carrots.
In a medium pot, add a small amount of water and steam your carrots until they are tender. For shredded carrots, this takes about 15 minutes.
If you are using an unbaked pie crust or a graham cracker crust already prepared, you can skip the next few steps.
While your carrots are steaming, put a sleeve of graham crackers into a sandwich bag and crush them. You can use a rolling pin or just the heel of your hands. Try to get your crumbs as small as peas or smaller.
Grease your pie dish and pour the graham cracker crumbs into the pie dish.
Add a tablespoon of sugar or sugar substitute to the graham cracker crumbs and mix together using a fork.
Drizzle about a tablespoon of oil or melted butter to your crumbs and press them together in your pie dish. Make sure to firmly press the crumbs up the side of your pie dish so that your carrot pie stays contained.
When your carrots are steamed and tender, pour them into your mixing bowl or blender. Try to puree the carrots the best that you can using either your blender or an immersion blender.
Then mix in 3 eggs, 1 cup of milk or cream, 1/2 cup of sugar or other sweetener, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves or allspice.
Puree or blend all the ingredients until they are well combined.
Pour the carrot pie filling into your prepared pie crust.
Bake your low sugar carrot pie at 425℉ (220℃) uncovered for 15 minutes. Then reduce the heat to 350℉ (175℃) and continue baking another 45 minutes until the filling is cooked and set.
When your time is up, carefully remove your pie and let it cool for at least 30 minutes before serving.
What to serve with your low sugar carrot pie.
If you’re serving your pie as a delicious side dish to a farm lunch or supper, you can just enjoy it as is.
If you are serving this for dessert, you may want to add some whipped cream or ice cream. It’s delicious with both!
How to store your carrot pie.
Wait until your carrot pie is cool and then put a lid or plastic wrap on your dish and keep it in the refrigerator. It will stay fresh and delicious for 3 to 4 days. It’s even delicious when it’s served cold for breakfast!
Recipe Card
Low Sugar Carrot Pie
Equipment
- mixing bowl
- pie dish
- immersion blender (Or regular blender or food processor.)
- medium pot and lid
- sharp knife or box grater (Or food processor with grater attachment.)
- wood spoon or spatula
- measuring cups and spoons
Ingredients
- 1½ pounds carrots
- ½ cup sugar or brown sugar (Or alternative sweeteners like honey, maple syrup, sucanat, or stevia.)
- 1 sleeve graham crackers (About 6 graham crackers. Alternatively, you can use an unbaked pie shell or prepared graham cracker pie crust.)
- avocado oil (Or substitute with butter or another oil.)
- 3 eggs
- 1 cup milk (Or substitute with buttermilk or cream.)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves (Or substitute with allspice.)
Instructions
- Preheat your oven to 425℉ (220℃).
- Wash and peel your carrots if the skins are hard. (Save carrot skins in your freezer for your next batch of chicken bone broth!) Then shred the carrots.
- Put your shredded carrots in a medium pot, add a little bit of water plus a lid, and steam the carrots on medium-low heat for about 15 minutes or until the carrots are tender.
- While your carrots are steaming, put your graham crackers into a zip top bag and crush them with the heel of your hands or a rolling pin. If you are using an unbaked pie shell or prepared graham cracker crust, you can skip this step and the next step.
- Grease your pie dish and add the graham cracker crumbs. Add 1 tablespoon of sugar and mix together with a fork. Then drizzle about a tablespoon of avocado oil over the crumbs and press the crumbs into the pie dish and up the sides.
- When your carrots are finished steaming, pour them into your mixing bowl or blender and puree them the best you can. Then add the remaining ingredients and blend them together well.
- Pour the carrot pie filling into your prepared graham cracker crust.
- Bake at 425℉ (220℃) for 15 minutes, and then reduce the heat to 350℉ (175℃).
- Allow the pie to rest, cool down, and set for 30 minutes before serving.
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