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Epicurious

Carrot Pie

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A pumpkin pie made with mashed carrots.
Photo by Elizabeth Coetzee, Food Styling by Emilie Fosnocht

You’ve had your fair share of pumpkin pie, but what about carrot pie? The story goes that the folks of the 1910s dreamed up this recipe when they seemingly ran out of pumpkins, and in a manic stupor clawed for the nearest similarly colored vegetable. But they created no substitution—they created a veritable masterpiece. The carrot pie combines the joys of autumn spices with the sweet nuttiness of the carrot, and the result is far more than the sum of its parts. Enjoy it at your own risk, for you may never look at a pumpkin pie the same way again.

This recipe was excerpted from 'Baking Yesteryear' by B. Dylan Hollis. Buy the full book on Amazon.

What you’ll need

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