Rutabaga Pie
Pumpkin meets its match in this custardy dessert, which is less dense than traditional pumpkin pie. The rutabaga lends a deep, complex flavor and contains nearly half the calories and about twice the vitamin C of the venerable pumpkin.
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Pumpkin meets its match in this custardy dessert, which is less dense than traditional pumpkin pie. The rutabaga lends a deep, complex flavor and contains nearly half the calories and about twice the vitamin C of the venerable pumpkin.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup shortening
- 4 to 5 Tbs. ice water
Filling
- 1 1/4 lbs. rutabaga, peeled and cut into 1/2-inch cubes
- 1/2 cup firmly packed light brown sugar
- 1/4 cup dark corn syrup
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 3 large eggs, lightly beaten
- 1 cup heavy cream
Preparation
- To make crust, in medium bowl, mix flour and salt. Cut in shortening until mixture resembles coarse meal. Stir in just enough ice water to hold dough together; do not overmix. Roll out dough on floured surface, and fit into 9-inch ovenproof glass or other pie plate.
- To make filling, in large saucepan, bring generous amount of water to boil over medium heat. Add cubed rutabaga, and cook until very tender, 30 to 45 minutes. Drain well.
- Transfer to food processor, food mill or blender, and process until smooth. If using blender, moisten mixture with 1/2 cup cream to process. Measure 2 packed cups rutabaga purée, and place in large bowl.
- Preheat oven to 400F.
- Stir sugar, corn syrup and spices into rutabaga purée, mixing well. Fold in eggs, then stir in heavy cream until well blended. Pour mixture into pie crust.
- Bake for 45 minutes, or until set. Cool before serving.
Wine Suggestions
This pie blends the best of two dessert worlds—tangy fruit and cream—so you should choose a dessert wine that is either tangy or creamy or both. Try Bonny Doon Vineyard Vin de Glacière Muscat Canelli.
Nutrition Information
- Serving Size Serves 10
- Calories 350
- Carbohydrate Content 36 g
- Cholesterol Content 95 mg
- Fat Content 20 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 8 g
- Sodium Content 230 mg
- Sugar Content 18 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g