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.
- 1 ½ cups all-purpose flour
- ½ tsp. salt
- ½ cup shortening
- 4 to 5 Tbs. ice water
- 1 ¼ lbs. rutabaga, peeled and cut into ½-inch cubes
- ½ cup firmly packed light brown sugar
- ¼ cup dark corn syrup
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. salt
- 3 large eggs, lightly beaten
- 1 cup heavy cream
- 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.
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.