Nutrients per serving

  • Calories  370
  • Protein  4 g
  • Carbohydrates  51 g
  • Fat  16 g
  • Cholesterol  56 mg
  • Sodium  214 mg
  • Potassium  236 mg
  • Phosphorus  94 mg
  • Calcium  62 mg
  • Fiber  2.5 g

Carrot Pie with Crumb Topping

DaVita renal dietitian Brooke from Colorado shares her recipe for kidney-friendly Carrot Pie with Crumble Topping, a mock pumpkin pie with a sumptuous, smooth filling flavored with vanilla, cloves, ginger, allspice, nutmeg and cinnamon. Get ready to sample your new favorite dessert.

Diet types:

  • CKD non-dialysis
  • Dialysis

Recipe submitted by DaVita renal dietitian Brooke from Colorado.

Portions: 10     Serving size: 1/10th of pie


  • 9-inch unbaked pie crust
  • 4 cups fresh carrot slices
  • 1-1/4 cups brown sugar
  • 1-1/2 cups liquid non-dairy creamer
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cinnamon
  • 1/2 cup oatmeal
  • 3 tablespoons all-purpose flour
  • 4 tablespoons butter


  1. Preheat oven to 375° F. Set butter out to soften.
  2. Place crust in a 10-inch pie plate and crimp edges.
  3. Place carrots in a large stock pot and cover with water. Bring water to a boil; reduce heat and simmer until tender, about 15 minutes once water is boiling. Drain and cool.
  4. In a blender, blend cooled carrots, non-dairy creamer, 3/4 cup brown sugar, eggs, vanilla and spices. Process until pureed and smooth with no visible carrot chunks. Pour into unbaked pie crust.
  5. For crumble topping, combine oatmeal, flour and remaining 1/2 cup brown sugar. Cut in butter or margarine until well incorporated (fingers work well for this). Sprinkle crumb topping over filling.
  6. Bake for 55-60 minutes or until a knife inserted in the middle of the pie comes out clean. (There should be no pie filling, but there may be some of the crumb topping on the knife.) Cover pie edges for the last 20 minutes to prevent overbrowning, if necessary. Cool prior to serving. Refrigerate any leftovers.

Renal and renal diabetic food choices

  • 1 starch
  • 1 vegetable, medium potassium
  • 1-1/2 high calorie

Carbohydrate choices


Helpful hints

  •  Crumble topping can be omitted to decrease carbohydrates and calories, if desired.
  • You can serve this pie as a ‘mock’ pumpkin pie. Carrots are approximately 50% lower in potassium than pumpkin.
  • Fun decorating tip: Lightly hold a pumpkin cookie cutter on top of unbaked filling and sprinkle crumb topping around cookie cutter leaving a pumpkin design.
  • Brooke uses Pillsbury® rolled pie crust.

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1 Comment | Average User Rating:

Carrot Pie with Crumb Topping

MGD2Lite says:


I'm wanting to make this for Thanksgiving since Pumpkin is a NO NO...CAN you substitute [INVALID]No Cholesterol Liquid Egg[INVALID] like Egg Beaters for the two Eggs to lower the Fat content? And eliminate the Crumb topping to get rid of that butter too, Or would the pie not 'set' if you used egg substitute? Doctor says I have to go LOW FAT due to my Triglicerides being too high....THANKS! Dietitian comment: Yes if you use a low cholesterol egg product and eliminate the crumb topping fat is decreased by 6 grams per serving. When you replace the eggs with egg substitute it may effect the cooking time so you may want to check the pie for sooner to see if it is done.

Nov. 20, 2013, 11:54 PM - Inappropriate review?

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