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–+ servings
Low sugar carrot pie in a glass pie dish sitting on a gas stove.

Low Sugar Carrot Pie

This delicious and nutritious low sugar carrot pie recipe is easy to make. Enjoy it for breakfast, or as a side dish to your farm lunch or dinner! It's also great for dessert but healthy enough to where you don't feel bad eating it.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 8 people

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.