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

Scale

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)

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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