Sweet Rutabaga Pie
As the leaves begin to turn and the air takes on a crispness that invites comfort food, there’s something timeless about baking a pie. The aroma wafting through the kitchen, especially from a Sweet Rutabaga Pie, is simply irresistible. This delightful dessert echoes the warm flavors of fall, blending the earthy sweetness of rutabaga with aromatic spices that are reminiscent of pumpkin and sweet potato pies. The golden crust cradles a creamy filling that’s tantalizing to both the eyes and palate.
Table of Contents
I’ll never forget the first time I encountered this pie. At a family gathering, my cousin served it, and I was skeptical at first—rutabaga in pie form? But that first bite shattered all my doubts. The combination of spices, sweetness, and the comforting texture of the rutabaga left me enchanted. It quickly became a staple for our autumn gatherings, and now it holds a special place in my heart and my recipe repertoire. I can’t wait to share this gem with you!
What makes this Sweet Rutabaga Pie such a treasure in many kitchens? For starters, it’s delightfully easy to whip up, taking just about 20 minutes of prep time and a little over an hour of baking time. Its wonderfully rich taste and appealing golden hue make it an eye-catching centerpiece for any dessert table, whether you’re celebrating Thanksgiving or just enjoying a cozy evening at home. You can serve it warm or cold, and it’s versatile enough to complement any occasion—from breakfast treats to potluck offerings. Plus, with a few simple substitutes, it can cater to various dietary needs, making it a go-to for any gathering.
Ingredients You’ll Need
1 1/2 cups graham cracker crumbs: This forms your pie crust, adding a sweet crunch that complements the creamy filling beautifully. For a twist, you can use crushed cookies or even whole wheat crackers for a different flavor profile.
1/3 cup granulated sugar: This sugar sweetens the crust, balancing the richness of the filling. Adjust the amount if you prefer a less sweet crust.
6 tablespoons unsalted butter (melted): Butter brings richness and helps bind the crust together. Feel free to substitute with margarine or coconut oil if you prefer a dairy-free version.
2 cups rutabaga puree: The star of the show! Rutabaga is nutty and sweet when cooked down, providing a unique twist to traditional pies. You can buy canned rutabaga or make your own by steaming and blending fresh rutabaga until smooth.
1/2 cup brown sugar (packed): For a deeper sweetness and caramel notes, brown sugar is preferable. You can swap it out for coconut sugar for a healthier option.
1/2 cup granulated sugar: This adds an additional layer of sweetness. A little extra can make a big difference, especially if your rutabagas are on the bitter side.
1 teaspoon ground cinnamon: Cinnamon enhances the pie’s warm flavors, evoking cozy feelings of fall. You could also try nutmeg if you want to explore a different aromatic twist.
1 teaspoon vanilla extract: This essential ingredient brings all the flavors together. Opt for pure vanilla for the best flavor.
1/2 teaspoon ground ginger: Ginger adds a subtle spiciness that pairs beautifully with the other flavors. Fresh ginger can be used if you have it on hand.
1/4 teaspoon ground nutmeg: A pinch of nutmeg elevates the aromatic profile of the pie and enhances its warmth.
1/4 teaspoon salt: Salt helps balance the sweetness, accentuating the flavor. Don’t skip it!
2 eggs: These provide structure and richness. Be sure to use room temperature eggs for a smoother blend.
1/2 cup half-and-half (or milk or heavy cream): For a rich filling, half-and-half is ideal, but milk or heavy cream can work in a pinch.
How to Make Sweet Rutabaga Pie
Preheat and Prepare
First off, let’s get that oven heated to 350°F (175°C). While it warms up, grease a 9-inch pie pan lightly with butter or non-stick spray. It’s important to preheat the oven so your pie cooks evenly.
Combine Crust Ingredients
In a medium bowl, combine the graham cracker crumbs and the granulated sugar. Pour in the melted butter and mix with a fork until you achieve a moist crumbly texture that sticks together when pressed. This step is crucial for ensuring your crust holds its shape.
Press and Bake the Crust
Next, pour the crumb mixture into your prepared pie pan. Use your fingers or the back of a spoon to press the crumbs firmly into the bottom and up the sides of the pan. Once it’s evenly packed, place it in the oven and bake for 10 minutes. This initial bake helps set the crust so it doesn’t become soggy later on. When the timer goes off, remove it and let it cool slightly.
Prepare the Rutabaga Filling
In a large mixing bowl, add your rutabaga puree, melted butter, packed brown sugar, granulated sugar, ground cinnamon, vanilla extract, ground ginger, nutmeg, and salt. With an electric mixer on medium speed, mix until everything is smoothly blended. The aroma will already tickle your senses at this point!
Add Eggs and Half-and-Half
Next, crack the eggs into the bowl and pour in the half-and-half. Continue mixing until it’s all smooth and combined. This step ensures that your filling will be creamy and rich as it bakes.
Fill the Pie Crust
Now it’s time to fill your pre-baked crust with the luscious rutabaga mixture. Pour it in gently, taking care not to spill. Smooth the top with a spatula for an even surface; this will help it cook uniformly.
Bake Until Set
Slide your pie into the oven and bake for about 45 minutes. The filling should be mostly set, but a slight jiggle in the center is perfectly normal. You’ll notice the edges may seem golden-brown while the aroma fills your kitchen—this is when it gets exciting!
Cool Before Serving
Once baked, allow your pie to cool at room temperature. You can serve it right away or chill it in the refrigerator for a few hours for a refreshing take. A dollop of whipped cream or a sprinkle of cinnamon is the perfect finishing touch!
Tips for Success
- Make sure you measure the rutabaga puree correctly for best results. Use fresh rutabaga, steaming it until tender, then blending until smooth for a richer flavor.
- Use room temperature eggs and half-and-half so they mix together more seamlessly.
- For a crispier crust, bake just a little longer but keep an eye on it to prevent burning.
- If you’re feeling adventurous, try adding a tablespoon of maple syrup for an extra layer of flavor.
- To avoid a soggy crust, ensure it cools completely before adding the filling.
Serve It With
If you’re looking to elevate your Sweet Rutabaga Pie, consider these serving suggestions: A dollop of freshly whipped cream is an obvious choice, but don’t underestimate the joy of a scoop of vanilla ice cream melting over the warm pie. There’s also the option of drizzling with maple syrup or dusting with powdered sugar for a more sophisticated touch. Pair it with a steaming cup of coffee or spiced chai for a cozy afternoon treat.
How To Store & Reheat Leftovers
For room temperature storage, cover the pie loosely with plastic wrap and it will keep for about two days. If you prefer refrigeration, wrap it tightly and store in the fridge for up to one week. To freeze, slice the pie and place it in an airtight container or wrap it tightly in foil. It will maintain its quality for up to three months. Reheat individual slices in the microwave for about 30 seconds or warm gently in the oven at 350°F until heated through. Keep in mind that the texture may change slightly upon reheating, but it will still be delicious!
Tips & Variations
You can play around with the ingredients and make this pie your own! Try swapping out the rutabaga for sweet potato or pumpkin puree for a different flavor. For a gluten-free version, use gluten-free graham cracker crumbs or almond flour for the crust. If you’re watching your sugar intake, consider using Stevia or monk fruit sweeteners in place of sugar. Want to add a little crunch? Pecans or walnuts can be finely chopped and mixed into the filling or pressed into the crust.
Recipe FAQs
Can I use fresh rutabaga instead of canned?
Absolutely! You’ll need to peel and chop fresh rutabaga, then steam or boil it until tender, before pureeing.
What’s the best way to serve this pie?
While it’s delightful on its own, serve it with whipped cream, a scoop of vanilla ice cream, or even a drizzle of hot caramel sauce to bring out the flavors.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the fridge once it’s cooled and bring it to room temperature before serving.
How do I know when the pie is done baking?
The pie will be mostly set with a slight jiggle in the center. The edges should be firm and the top may appear lightly puffed and golden.
There you go! This Sweet Rutabaga Pie is more than just a treat; it’s a warm embrace of autumn flavors, perfect for sharing with loved ones. I hope it brings as much joy to your table as it has to mine. Don’t hesitate to make it your own, and remember—baking is all about love, flavor, and a little bit of adventure. Enjoy!
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📖 Recipe Card
Sweet Rutabaga Pie
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Rutabaga Pie combines the unique flavors of rutabaga with warm spices, making it a delightful addition to any dessert table. Its creamy filling and easy preparation make it a favorite for fall gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 2 cups rutabaga puree
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup half-and-half (or milk or heavy cream)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
- In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until crumbly.
- Press the mixture into the pie pan and bake for 10 minutes. Let cool.
- In a large bowl, combine rutabaga puree, melted butter, brown sugar, granulated sugar, cinnamon, vanilla, ginger, nutmeg, and salt. Mix until smooth.
- Add eggs and half-and-half, and mix again until fully blended.
- Pour the filling into the pre-baked crust and smooth the top.
- Bake for 45 minutes or until mostly set, with a slight jiggle in the center.
- Let cool at room temperature before serving.
Notes
Ensure to measure the rutabaga puree correctly for the best results.
For a crispier crust, you might bake it a little longer but keep an eye on it to avoid burning.
Allow the pie to cool completely before adding the filling to prevent a soggy crust.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg
