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Vegan Carrot Pie with Nut & Oat Crust Recipe

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4.3 from 4 reviews

This vegan Carrot Pie combines a crunchy pecan and oat crust with a smooth, spiced carrot filling sweetened naturally with maple syrup and coconut sugar. Baked to perfection, it’s a delicious dairy-free and gluten-free dessert perfect for any occasion.

  • Total Time: 3 hours (including chilling time)
  • Yield: 8 servings

Ingredients

Crust

  • 1 1/2 cups (190g) raw pecans
  • 1 cup (90g) gluten-free oats
  • 1/4 teaspoon salt
  • 3 tablespoons vegan butter (solid)
  • 2 tablespoons maple syrup

Filling

  • 2 cups peeled and sliced carrots (into 1-inch pieces) (about 6 carrots)
  • 1/2 cup coconut sugar
  • 2 tablespoons arrowroot starch (or cornstarch)
  • 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted almond butter)
  • 2 teaspoons ground cinnamon
  • Pinch of cloves
  • 2 tablespoons maple syrup
  • 3/4 cup unsalted almond butter
  • 1 cup unsweetened almond milk (or other non-dairy milk)
  • 1 teaspoon vanilla flavoring

Instructions

  1. Prepare the crust: Grease a 9-inch pie plate with cooking spray or extra vegan butter to prevent sticking. In a food processor, pulse pecans until finely ground, then add oats and salt, pulsing again until a coarse oat flour texture forms. Add vegan butter in pieces and pulse until a dough forms. Finally, add maple syrup and pulse to combine.
  2. Set and bake the crust: Transfer the dough to the prepared pie plate, pressing it evenly into the bottom and up the sides. Refrigerate for 30 minutes to firm up. Preheat the oven to 350°F (175°C), then bake the crust for 9-10 minutes until it starts turning golden brown. Remove from oven and cool on a wire rack. Increase oven temperature to 425°F (220°C).
  3. Cook the carrots: In a medium saucepan, cover the sliced carrots with water, add a pinch of salt, and bring to a boil. Simmer until carrots are very soft, about 20-30 minutes. Drain thoroughly.
  4. Prepare the filling: Transfer the cooked carrots to a food processor and puree until smooth. Add coconut sugar, arrowroot starch, salt, cinnamon, and cloves, processing until fully incorporated. Then add maple syrup, almond butter, almond milk, and vanilla flavoring and blend until the filling is completely smooth and creamy.
  5. Fill and bake the pie: Pour the filling into the prepared crust. If the pie plate is deep, some filling may remain. Cover the edges of the crust with a pie shield or foil to prevent burning. Bake at 425°F for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 45-50 minutes until the center is set. Test doneness by inserting a fork or toothpick.
  6. Cool and chill: Remove the pie from the oven and cool completely on a wire rack. Once cooled, refrigerate for 1 to 2 hours or preferably overnight to allow flavors to meld and pie to firm up.
  7. Serve: Serve chilled, optionally topped with coconut whipped cream or vegan vanilla ice cream. Store covered in the refrigerator for 3-4 days for best freshness.

Notes

  • Ensure carrots are fully cooked and soft for a smooth filling texture.
  • Adjust salt in filling depending on whether the almond butter is salted or unsalted.
  • Cover the pie crust edges during baking to prevent over-browning.
  • Chilling overnight improves flavor and texture.
  • This pie is both vegan and gluten-free, suitable for those dietary needs.
  • Maple syrup and coconut sugar are natural sweeteners giving a rich, wholesome flavor.
  • Author: Maya
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Gluten Free

Find it online: https://recipeteach.com/vegan-carrot-pie-with-nut-and-oat-crust-recipe/