Carrot “Pumpkin” Pie (Gluten-free, Paleo, AIP options, Low FODMAP, Low Vitamin A with white carrots)

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Carrot “Pumpkin” Pie is that perfect no-bake creamy pie that tastes like pumpkin, but it’s made with carrots. This allergy-friendly fall and holiday treat can be made with any crust, so it fits any dietary needs. It can be made Gluten-free, or not. It can be made with dairy, or it can be dairy-free, Paleo and/or AIP.

Also Low FODMAP, GAPS, egg-free and Low Vitamin A when made with white carrots — which is the version you’ll see here in my photos. White carrots also make the extra-gourmet version of the pie, with less of a carrot flavor and more of a fresh sweet flavor.

The filling is absolutely silky smooth and creamy, with a welcome rooty and nicely spiced flavor. You’ll love this treat and be glad to have an alternative to pumpkin for your body, or those at your party who need it.

Carrot “Pumpkin” Pie Ingredients

This no-bake filling is fast to make with the following ingredients:

• water
• gelatin
• carrots, use white carrots for Low Vitamin A (VAD)
• pumpkin pie spice, or for Low vitamin A: use 1-1/2 teaspoons ginger, 1/4 teaspoon cloves and 1/8 teaspoon cardamom
• pure maple syrup
• pinches sea salt
• heavy cream, for dairy-free/Paleo: use full fat coconut milk, stirred before measuring; for GAPS dairy option, use real probiotic sour cream fully fermented

How to make Carrot “Pumpkin” Pie

Start by steaming or boiling your carrots, until they’re very soft.

While they cook, make and bake your crust.

Let the crust partially or fully cool while you make the filling:

1. Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Whisk in, and stir over low heat until gelatin dissolves.
2. Place cooked carrots in food processor. Purée until as smooth as baby food.
3. Add pure maple syrup, spices and sea salt. Purée again until mixed in. Add cream, and pulse until just combined.
4. Pour in gelatin mixture, and pulse again until just but completely combined; don’t over-mix.
5. Pour mixture into crust, using a spatula to evenly distribute and even the top if needed.
6. Chill at least 6 hours, or overnight. Cut pie into 8 slices, and serve.

What pie crust to use

Use whatever pie crust fits your diet and that you like. Choose one you can pre-bake empty, because the filling is no-bake.

Here are several Gluten-free recipes that may be helpful:

• Paleo Pie Crust (cassava flour-based)
• Tiger Nut Flour Pie Crust
• 2 GAPS Diet Pie Crusts — Coconut Flour or Almond Flour
• Shortbread Pie Crust: Keto, Paleo, egg-free options

Re gluten crusts for Ancestral diets, you may even be able to find a 4-ingredient crust in the freezer section of natural food stores. I found one that I use occasionally, and it is quite good and nice to have a quick option for those times you need it.

What color carrots to use

If you’d like your Carrot “Pumpkin” Pie to look like normal pumpkin pie, choose orange.

If you want an extra sweet pie, without a really strong carrot taste, that’s also great for a Low vitamin A diet, use white carrots.

You can grow your own if you plan ahead, by buying white carrot seeds. My mom and I have both grown these a few years in a row now, and they’re a great crop that works out perfectly for a fall harvest.

Or any color of carrot will work here, depending on your preference.

How to serve pumpkin-free Carrot Pie

This pie’s texture is actually perfect. I’m really happy with how this recipe turns out — the right balance of spices, softness, crispy crust and creaminess — absolutely delicious and satisfying.

With that in mind, this recipe does not need whipped cream on top. However, there are always people who love whipped cream, and it’s part of what makes them feel happy with their dessert. So, certainly include your favorite version of whipped cream if you want to; my husband eats this pie with whipped cream!

I personally like it just as-is, which is also better for anyone who doesn’t want too much fat in their diet. So, serve with hot tea (or coffee).

Leftovers

Place leftovers in the fridge for up to 4 days for best flavor and texture. Serve straight from the fridge, chilled, or okay to leave out for up to an hour before serving.                                  

Print Recipe

5 from 18 votes

Carrot "Pumpkin" Pie (options for Gluten-free, Paleo, AIP, Low FODMAP, dairy-free and more)

Carrot "Pumpkin" Pie is that perfect creamy pie that tastes like pumpkin, but it's made with carrots. This allergy-friendly fall and holiday treat can be made with any crust, so it fits any dietary needs. (Okay to make this pie up to 3 days before you plan to serve.)

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: aip, carrot, gluten-free, low vitamin A, low-FODMAP, paleo, pumpkin pie

Servings: 8 servings

Calories: 180kcal

Author: Megan

Cost: $8

Equipment

• pie plate
• food processor or broad-based, high-power blender that can purée cooked carrots
• small saucepan

Ingredients

Pre-baked Crust of Choice -- Options include: Paleo AIP Cassava Crust, Paleo AIP Tiger Nut Crust, 2 GAPS diet crusts, Shortbread Pie Crust (for Paleo and egg-free) or any crust you like. You can even use store bought if you have one you like with natural ingredients.

Carrot "Pumpkin" Pie Filling

• ⅓ cup water
• 2-½ teaspoons gelatin
• 1 lb carrots use white carrots for Low Vitamin A (VAD) -- steamed until very soft (or boiled, and water drained)
• 2 teaspoons pumpkin pie spice or for Low vitamin A: use 1-½ teaspoons ginger, ¼ teaspoon cloves and ⅛ teaspoon cardamom
• ⅓ cup pure maple syrup
• 1 to 2 pinches sea salt
• 1 cup heavy cream; for dairy-free/Paleo: use full fat coconut milk, stirred before measuring; for GAPS dairy option, use real probiotic sour cream fully fermented

Instructions

• Make sure your carrots are steamed or boiled until very soft (and drained), and fully cooled. (These can be prepped up to 3 days in advance. I put my cooked carrots in a mason jar a few days ahead until I'm ready to assemble the pie.)
• Make and "blind"-bake your pie crust, according to recipe's instructions (this means to bake it empty. Some recipes require pie weights for this process, and others don't.) Allow to partially or fully cool before filling.
  

Filling

• Sprinkle gelatin over water in small saucepan. Let stand 1 minute. Whisk in, and stir over low heat until gelatin dissolves.
• Place carrots in food processor. Purée until as smooth as baby food.
  
• Add pure maple syrup, spices and sea salt. Purée again until mixed in. Add cream (or coconut milk), and pulse until just but fully combined.
  
• Pour in gelatin mixture, and pulse again until just but completely combined; don't over-mix.
• Pour mixture into crust, using a spatula to evenly distribute and even the top if needed. Chill at least 6 hours, or overnight.
  
• Cut pie into 8 to 10 slices, and serve.

  (Refrigerate until you're ready to serve, or it's okay to pull it out up to 30 minutes before serving, knowing it will stay out for a while. It does need to be refrigerated, so don't leave it out all day.)
  

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 427mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 0.1mg

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