Christmas Carrot Pie

Recipe by Christa Bedwin



3½ Tbs cornstarch

1/3 cup sugar (raw or granulated)

2 tsp pumpkin pie spice (or approximately ½ tsp each cloves, nutmeg, ginger, cinnamon)

1 pinch sea salt

1 2/3 cup (400 mL) milk

½ (2.5 mL) tsp vanilla extract

2 cups cooked carrot puree

Crust: Either use your favourite pie crust recipe or consider pumping up the Christmas richness with this incredible variation:

2 cups pitted dates

1 cup pecans

1 cup almonds

¼ cup oats or unsweetened

coconut flakes

½ tsp cinnamon


  1. Whisk the first 6 ingredients together, then add pureed carrots and mix well.
  2. Put the mixture into a large saucepan and cook on medium heat, whisking often, until the mixture starts to bubble, about 6-8 minutes. Continue cooking until the mixture is thick and a visible ribbon forms when spooning it across the top.
  3. Pour the filling into the prepared tart shell (see below) still hot, and cool the whole mixture together for several hours. Serve cold with whipped cream.
  4. Crust
  5. Put the dates in the food processor and pulse until it forms a ball or makes a paste.
  6. Remove the dates from the food processor and pulse the nuts, cinnamon, spice and oats into a meal. Add the dates back in a little at a time, continuing to pulse the processor.
  7. Press the mixture by hand into a tart pan (the silicone ones are ideal as they’re so easy to turn the tarts out).
  8. Fill the tart and put in the fridge for a few hours before serving with whipped cream.

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