Sweet Rutabaga Pie is made with rutabaga puree, brown sugar and warm spices giving it a comforting flavor similar to pumpkin or sweet potato pie. It’s a delicious pie perfect for the fall season and as a holiday dessert.
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Rutabaga might not be the first vegetable to come to mind when you’re considering making dessert, but this Sweet Rutabaga Pie has a similar taste and texture to Sweet Potato Pie or Pumpkin Pie.
It’s fun to try new things, especially if you end up with some extra rutabagas and don’t know what to do with them, or care for their more savory preparations, like Roasted Rutabaga.
Keep in mind that what we call a Rutabaga in the U.S. is called a swede in other countries. It may also be called a yellow, Swedish or Russian turnip but those terms are rarely seen here. Turnips found in most U.S. grocery stores are not the same as rutabagas. Be mindful when purchasing to ensure that you buy actual rutabagas.
Why This Recipe Works
Sweet Rutabaga Pie is fairly easy to make. Because rutabaga puree is not readily available, you will have to make your own. It’s as simple as boiling peeled and cubed rutabaga until tender and then pureeing.
It’s a unique recipe with a familiar flavor due to it’s similarity to other pies often served in the fall and for holidays like Thanksgiving and Christmas.
The rutabaga puree, or the entire pie itself, can be made ahead of time. It can be refrigerated for up to 5 to 7 days or frozen to thaw and serve at a later date.
Step-By-Step Instructions
Ingredients
Graham Cracker Crust
- 1 1/2 cup graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Rutabaga Filling
- 2 cups rutabaga puree: I peel and cut the rutabaga into 1-inch pieces then boil until very tender before pureeing in a food processor.
- 6 tablespoons unsalted butter (melted)
- 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: you can also use whole milk or evaporated milk.
The full recipe and instructions can be found in the recipe card at the bottom of this post. It can also be printed from the card.
Prep!
Preheat your oven to 350°F.
Create!
Combine the graham cracker crumbs and sugar in a medium bowl. Pour in the melted better and stir with a fork to combine until everything is moist and sticks together when pressed.
Pour the crumbs in a pie pan and press firmly into the bottom, then up the sides of the pan.
Bake for 10 minutes, then set aside.
Place the rutabaga in a large mixing bowl. Add the melted butter, brown sugar, granulated sugar, cinnamon, vanilla extract, ginger, nutmeg and salt. Beat on medium speed until blended.
Add the eggs and half-and-half and continue to mix until smooth and evenly blended.
Fill the pie crust with the rutabaga mixture.
Bake for 45 minutes, or until mostly set. The pie will be slightly jiggly in the center before it cools.
Allow to cool. Pie can be served at room temperature or can be chilled in the refrigerator prior to serving.
Present!
Serve with a dollop of whipped cream and a sprinkle of cinnamon, if desired. This pie also pairs deliciously with ice cream.
Tips and Techniques
- To make rutabaga puree, peel and cut the rutabaga into 1-inch pieces then boil until very tender before pureeing in a food processor.
- Store cooled pie tightly covered in the refrigerator. Consume within 5 to 7 days.
- Pie can be frozen for up to 3 months. Wrap cooled pie in plastic wrap, then in aluminum foil before placing in the freezer. Thaw in the refrigerator before serving.
More Rutabaga Recipes
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Sweet Rutabaga Pie
Ingredients
Graham Cracker Crust
- 1 1/2 cup graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
Rutabaga Filling
- 2 cups rutabaga puree
- 6 tablespoons unsalted butter (melted)
- 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
Graham Cracker Crust
- Preheat oven to 350°F.
- Combine the graham cracker crumbs and sugar in a medium bowl. Pour in the melted better and stir with a fork to combine until everything is moist and sticks together when pressed.1 1/2 cup graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons unsalted butter
- Pour the crumbs in a pie pan and press firmly into the bottom, then up the sides of the pan.
- Bake for 10 minutes, then set aside.
Rutabaga Pie Filling
- Place the rutabaga in a large mixing bowl. Add the melted butter, brown sugar, granulated sugar, cinnamon, vanilla extract, ginger, nutmeg and salt. Beat on medium speed until blended.2 cups rutabaga puree, 6 tablespoons unsalted butter, 1/2 cup brown sugar, 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
- Add the eggs and half-and-half and continue to mix until smooth and evenly blended.2 eggs, 1/2 cup half-and-half
- Fill the pie crust with the rutabaga mixture.
- Bake for 45 minutes, or until mostly set. The pie will be slightly jiggly in the center before it cools.
- Allow to cool. Pie can be served at room temperature or can be chilled in the refrigerator prior to serving.
- Serve with a dollop of whipped cream and a sprinkle of cinnamon, if desired. This pie also pairs deliciously with ice cream.
Notes
- To make rutabaga puree, peel and cut the rutabaga into 1-inch pieces then boil until very tender before pureeing in a food processor.
- Store cooled pie tightly covered in the refrigerator. Consume within 5 to 7 days.
- Pie can be frozen for up to 3 months. Wrap cooled pie in plastic wrap, then in aluminum foil before placing in the freezer. Thaw in the refrigerator before serving.
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