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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.
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.
- 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