Serving Size:
1/10th of pie

    Diet Types:
  • CKD non-dialysis
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 9-inch unbaked pie crust
  • 4 cups fresh carrot slices
  • 1-1/4 cups brown sugar
  • 1-1/2 cups almond milk
  • 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, almond milk, 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 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.

Helpful hints

  •  Crumble topping can be omitted to decrease carbohydrates and calories, if desired.
  • Look for unrefrigerated almond milk and select a brand that does not contain phosphate additives.
  • 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.

Nutrients per serving

Calories 300

Protein 4 g

Carbohydrates 47 g

Fat 11 g

Cholesterol 49 mg

Sodium 194 mg

Potassium 267 mg

Phosphorus 81 mg

Calcium 93 mg

Fiber 3.4 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


Download Free Kidney-Friendly Cookbooks

Get instant access to recipes and kidney diet tips from DaVita dietitians.


1,000,000+ Downloads So Far!

Kidney Diet Tips Blog

Recipes, tips and news for people on a kidney diet.

Farrow and apple salad in a white bowl


Access free kidney-friendly cookbooks from DaVita dietitians.

1,000,000+ Enjoyed So Far!

Smiling couple sitting in a cafe drinking coffee together

Eating Out

See kidney-friendly food and drink choices to consider when eating out at your favorite restaurants. Choose from 12 cuisine types.

Write a Comment

Tell Us What You Think

Note: Your username will be displayed for reviews.

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive.