Carrot Pie (Vegan)

Carrot Pie in a white dish with a slice cut out of it.

This delicious vegan Carrot Pie recipe is sweetened with coconut sugar and maple syrup and baked in a gluten-free pecan-oat crust.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 45

Cook Time 45

Chilling Time 1 30

Total Time 3

Servings servings

Calories 681kcal

Author Tessa

Equipment

Food Processor

Ingredients

For Crust

1 ½ cups (190g) raw pecans
1 cup (90g) gluten-free oats
¼ teaspoon salt
3 tablespoons vegan butter solid
2 tablespoons maple syrup

For Filling

2 cups peeled and sliced carrots (into 1-inch pieces) about 6 carrots
½ cup coconut sugar
2 tablespoon arrowroot starch or cornstarch
½ teaspoon salt (reduce to ¼ t if using salted almond butter)
2 teaspoons ground cinnamon
½ teaspoon nutmeg
pinch of cloves
2 tablespoons maple syrup
¾ cup unsalted almond butter
1 cup unsweetened almond milk or other non-dairy milk
1 teaspoon pure vanilla extract

Instructions

For the crust: Grease a 9-inch pie plate with cooking spray or extra vegan butter.
Place pecans in the bowl of a food processor and process until a fine meal is achieved. Add oats, and salt to the pecan meal and blitz again until a course oat flour texture is achieved. Add the vegan butter in pieces then pulse until a dough has formed. Add the maple syrup and pulse again to combine.
Transfer dough to pie plate and press into bottom of pie plate and up the sides. Place in refrigerator for 30 mins. Preheat oven to 350 degrees Fahrenheit. Bake for 9-10 minutes, just until crust starts to turn a golden brown. Remove from oven and cool on wire rack until you are ready to fill it. Once the crust is out of oven, turn oven temperature up to 425 degrees Fahrenheit.
For the filling: Place sliced carrots into a medium saucepan and cover with water. Add a pinch of salt and bring to a boil. Cook until carrots are soft, about 20-30 minutes.
Drain and transfer carrots to the bowl of a food processor. Puree the carrots and then add the coconut sugar, arrowroot starch, salt, cinnamon, nutmeg, and cloves. Process until ingredients are incorporated. Add the maple syrup, almond butter, almond milk, and vanilla. Process until smooth.
Pour filling into crust. Depending on the depth of your pie plate, you may have excess filling.** Cover crust with pie shield or foil to prevent burning. Bake for 10 minutes, then turn down the temperature to 375 degrees F. Bake for 45-50 minutes until center of pie appears set. Test with a fork or toothpick.
Remove from oven and allow pie to cool completely on a wire rack. When cooled, chill in the refrigerator for 1 to 2 hours or overnight before serving.
Serve with coconut whipped cream or vanilla ice cream.
Store covered in the refrigerator for 3-4 days.

Notes

**Depending on the depth of your pie plate, you may have extra pie filling. If desired, bake extra in greased small ramekins for a shorter amount of time for a crustless pie!

A pie crust shield or homemade foil shield is necessary so that the nut crust does not burn.

Prep Ahead: This carrot pie recipe can be made a day ahead and chilled in the refrigerator overnight. You can also slice, boil, and puree the carrots ahead of time for quicker assembly.

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