I love this recipe for Mock Pumpkin Pie. It’s so simple and easy–but tastes just like a traditional pumpkin pie.
Here’s the real secret though, this mock pumpkin pie isn’t what you’d expect–there’s a reason it’s called “mock”. It’s made from carrots. Yep.
Pie made from carrots. Wow. Just wow.
If you’re looking for more easy pie recipes, be sure to check out these 20 apple pie recipes. They’re great fall pies and will pair perfectly with this pumpkin spice and carrot pie.
And look at that beautiful pie, by the way. Have you ever seen a more perfect deep dish pie with a golden crust and all that yummy, well, pie filling? Looks good, doesn’t it?!
I just can’t believe it’s not real pumpkin, honestly. Even when it’s baking this faux pumpkin pie smells just like the real thing. Pumpkin pie spice is a kind of magic–I don’t know how, but it’s like pumpkin in a jar.
Just sprinkle it on anything and “pouff!” it’s fall. How does that work?!
So, if you’re interested in making a mock pumpkin pie for yourself, well, let’s get you baking one.
How to Make a Pumpkin Spice and Carrot Pie
Now, before you head off to preheat the oven, let’s talk about the pie shell. I used a pre-made pie crust, but if I were making this pumpkin carrot pie or a sweet potato pie for a holiday, I’d probably make a homemade pie crust, simply because it’s fast and easy–and the truth is, they do taste better.
But, for a busy weeknight dessert with fall flavor, this mock pumpkin pie with a pre-made crust is just a good choice.
Before you head off to bake the pie, though, let’s walk through what it’s going to take, so you’re prepared, since this is a unique pie recipe.
First, guess what you’re NOT going to need: pumpkin.
When I said “mock” I meant MOCK.
To replace the pumpkin, you’ll need 1 1/2 pounds of carrots–about 4 cups of carrots with a 1/4 cup of pumpkin pie spice. Just kidding, it’s just a teaspoon of pumpkin pie spice, I was just teasing!
Once you understand that, it’s super easy.
Just bake your pie crust on a pie plate or pie pan for 15 minutes while you cook the carrots (which could take 30 minutes, if you cut the carrots in big chunks, but could just take 15 minutes, if you make them small), then puree the carrots in the food processor.
Then make the filling by mixing your white and brown sugar, along with the pumpkin pie spice and all the other ingredients (if you need to, you CAN use evaporated milk) and combine with your pureed carrots.
Bake that pie filling for an hour or so, top with whipped cream and enjoy!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Mock Pumpkin Pie are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Mock Pumpkin Pie at home, you really need to have the following Amazon affiliate tools on hand.
- Pie Crust Shield (to keep the edges of the crust from getting too toasty)
- Crust Bag (genius, seriously–the ONLY way to get a crust into a pan)
- Pie Weights (you can use beans, but I don’t always like the smell they give my house when baked–so I like to use weights)
Make it a Meal:
Main Dish: Creamy Beef Stroganoff
Vegetable Side: Bacon Broccoli Salad
Starch Side: Spaghetti Squash AuGratin
Refreshing Drink: Creme de Menthe Mocktail
Best Unique Pie Recipes:
Once you make this Mock Pumpkin Pie Recipe, you’re going to be curious about how to make pies with unusual ingredients or with crazy (but cool) results. Good news for you, I actually have some pretty unique pie recipes right here to check out:
More Pumpkin Spice Recipes:
If you’re just here for the pumpkin, don’t worry, I have some fun recipes for you, too. If you really want pumpkin–these recipes are fun and unique, just waiting for you to check them out:
- 1 pre-made pie crust, baked and cooled
- 1 ½ pounds carrots, peeled and cut into 1-inch pieces
- 2 tablespoons butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- ½ cup milk
- 1 tablespoon flour
- Bake pie crust according to package instructions, being sure to weight the crust using aluminum foil and beans to keep the crust from shrinking. Allow to cool completely and set aside.
- Preheat oven to 350 degrees.
- Place carrots in a large pot and cover with water. Bring water to a boil, then reduce heat. Simmer for 30 minutes, until carrots are fork tender.
- Drain the water from the carrots and place them back in the pot. Cook over low heat for two minutes, stirring constantly, to remove excess water from the carrots.
- Place carrots and butter in the bowl of a food processor. Pulse until carrots are smooth.
- Pour pureed carrots into a large bowl. Add sugar, brown sugar, and eggs. Stir to combine.
- Season with cinnamon and pumpkin pie spice, then add vanilla, milk and flour. Stir to combine.
- Pour mixture into baked pie crust. Bake in preheated oven for 50 to 60 minutes or when a toothpick inserted into the center of the pie comes out clean.
- Place cooked pie on a wire rack to cool for two hours, then refrigerate for one to two hours before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 277 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 55mg Sodium: 191mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 3g Sugar: 27g Sugar Alcohols: 0g Protein: 4g