Na Na pinches her pennies

Shh… don't tell anyone I'm poor. They all think I'm living frugal and green just like everyone these days. This is a blog about a senior citizen living a frugal life, on a fixed income, in a low income food desert, and passing along knowledge from lessons learned. Some she learned from her Grandma Mama many years ago and some learned only a few days ago.

Carrot Pie

I had several requests to give the recipe for carrot pie so here it is.  This recipe is good for when you get those cans of carrots in the food bank box but just don’t want carrots as a vegetable side.  A pie works.  If you don’t tell the kids its carrots you won’t have any trouble getting them to eat their vegetables. You will need:


1 can carrots drained (1 pint home canned)

1 can milk

3/4 cup sugar

3 eggs

2 tablespoons flour

1/2 stick butter

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon vanilla – optional

1 deep dish pie crust (I make my own)

1 blender – yes you can use a mixer but it won’t be as quick


Put all the ingredients, except the crust of course, into the blender.


Blend for 30 seconds to a minute or until very smooth.


Pour into a deep dish pie shell or two smaller ones.  This makes quite a bit of liquid.


Into a 350 degree oven for about 45 minutes to one hour.  It will puff up and turn a nice golden color on top.  Test for done with a tooth pick or knife inserted to center.  It will be moist from butter but not wet.


Set aside to cool.  The top will drop down to look more like a pie than a cake and turn darker in color.


When cut the pie will look like it has a layer of custard next to the crust.  This pie is sweet but not overpoweringly sweet like store bought pies.  I’m no expert but I’d say it was a healthy alternative for a diabetic too.  Yes, it does have sugar in it so don’t eat the whole pie… K?


During the days of WW1, WW2, and the depression honey or molasses were used as sweetener.  My Grandma Mama would sometimes add chopped raisins for more sweet flavor.  She had no blender but she did mash the carrots to a mashed potato texture.

For those of you who are curious, this would have been a Grandma Mama mix or match pie.  You can substitute any of the following ingredients for the carrots but be sure its pre-cooked or from a can:

acorn squash – corn – chick peas – turnips – sweet potatoes – pumpkin – beans

There are other substitutes but I can’t think of them right this minute.

Let me know if you try the recipe and how you liked it.  I bet you won’t look at those food bank cans of carrots the same way anymore.  😉

3 comments on “Carrot Pie

  1. Kathleen
    January 8, 2017

    Not complaining because the pie is just delicious…..but mine didn’t have the layer of creamy filling….. Very easy to make and yummy!!!


    • Anita
      January 8, 2017

      Yea! I’m so glad you tried the recipe and liked it. Thank you for telling me. I’m not exactly sure why but sometimes I don’t get the creamy layer either. I believe I get the creamy layer more often when I put the pie into a cold oven then turn it on. I love this recipe because its so versatile. Just change one ingredient and you have a different kind of pie.


  2. Nancy Lotzer
    January 3, 2017



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