Move over pumpkin pie! Here’s a healthy spin for dessert – an organic carrot pie! Sounds wild but tastes unbelievable… rich, creamy, and full of natural sweetness. This scrumptious recipe is by Rosalind Creasy, author of Rosalind Creasys Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.

Organic Carrot Pie Recipe


1 1/4 lbs organic carrots
3/4 cup white or 3/4 cup brown sugar
1 cup organic milk or cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. freshly ground nutmeg
1/8 tsp. allspice or cloves
3 organic eggs
1 unbaked 9-inch pie shell


Wash the carrots and peel the skins if they are tough. Slice the carrots and steam them until tender. (You should have about 4 cups of sliced carrots.) Purée them in a blender or food processor.

Preheat the oven to 425°F.

Add the remaining ingredients, except the pie shell, to the carrots in a mixing bowl and blend until smooth and evenly mixed. Pour the purée into the pie shell. Bake for 15 minutes. Reduce heat to 350°F and bake for 45 more minutes, or until set. Let the pie cool for at least 30 minutes before serving.