My father has been making this walleye dish for 25 years. There’s no use in concealing the flavor of such an amazing Canadian delicacy, so it’s light and clean-tasting. You don’t need tartar sauce!
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (9 inch) unbaked pie shell
- ½ cup packed brown sugar
- ¼ cup butter, melted
- 1 cup chopped pecans
- 4 cups carrots, cut into 1 inch pieces
- 2 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1 pinch salt
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
- To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
- Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 324 mg |
| Sugars | 45 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Tastes like pumpkin pie. Followed the recipe, did not change a thing. Loved the pecan crumble. Thank you for sharing your recipe.
The bomb. Did not put the topping on, still beats pumpkin pie, nice texture.
the flavor was excellent, but the recipe lost a star for looks and texture. the filling does not look that appealing and is not smooth like pumpkin pie filling. it sure is good though. i didn’t have pumpkin pie spice, so i used the spices mentioned in a previous review and it was delicious!
Very good, with or with out the nuts on top.
I really liked this pie. It tasted like a pumpkin or sweet potato pie. I used a graham cracker crust. The topping was just a little too sugary for my taste, so I will probably use a little less brown sugar next time. I will definitely be making this at Thanksgiving, though.
This pie has been a huge hit everywhere I take it! I’ve found that the topping is best if the pecans have been finely chopped, it melts evenly distributed on top and every piece has the same amount of crunch.
This was YUMMY!!!!! So good!!! Definitely a keeper. Instead of pumpkin pie spice I added 1 tsp. cinnamon, 1/2 tsp. each of nutmeg and giner, and 1/4 tsp. cloves. DELICIOUS!!!!
I followed this recipe as is, and think it has a lot of potential! The filling made was actually enough to fill 2 pre-made Pillsbury pie crusts. In the future I would definitely make my own crust, or maybe try it with graham cracker. For the filling itself, I would add a lot more spices (cinnamon, nutmeg, cloves, ground ginger). Overall a wonderful, unique recipe. Can’t wait to try it again!
What a delightful pie! Everyone at our Thanksgiving Dinner party loved this pie. It tastes simular to pumpkin pie and if you don’t tell anyone, they probably will think that it is pumpkin. However, I personally liked it much better than pumpkin pie and it is prettier because the color is richer. My 7 year old granddaughter thought it was “supper cool” that it was made from carrots and the pecans from our own back yard. I liked it even better the next day when it was cold from the refrigerator. But that may have only been because I was so full from our Thanksgiving meal to enjoy it fully on the first day.
What a wonderfully simple and delicious pie – sweet but not candy-like. And so quick to make! My husband, who likes old-fashioned cooking, really enjoyed this one. We ate it warm, and then enjoyed it cold, too. I’ll make it often. Maybe next time I’ll try throwing a few raisins and pecans into the custard, as well. Thanks for submitting this recipe – it’s definitely a “keeper”!