I dislike turnips. I had gotten 4 fresh lovely turnips from the farm and was at a loss for what to do with them. I usually toss them in a soup or stew but felt I was coping out on this standard of farm cooking. I found a recipe utilizing rutabagas and decided turnips were close enough. This was a perfect example of a Depression era recipe, utilizing a common cheap ingredient to make a deceptive item that seemed to contain different ingredients. The pie turned out well almost pumpkin like in flavor but more delicate and spicier. It definitely needs some type of topping or whipped cream. I served it with a maple infused whipped cream and some homemade praline sprinkled on top.
Serve it to your guests and reveal the secret ingredient afterward.
Molasses Spice Pie
1 cup packed brown sugar
2 Tbl. molasses
2 eggs slightly beaten
1 1/4 cup light cream ( I used equal parts heavy cream and half and half)
1/2 tsp pumpkin pie spice
1/4 tsp cloves, ground
1 tsp. cinnamon, ground
1 tsp. vanilla extract
1/2 tsp. salt
Unbaked deep, 9 inch pie shell
Peel and chop turnips (I used 4 medium sized ones), place in a pot and cover with water. simmer over medium heat until turnips are soft. Drain and cool. Purre in food processor until smooth for puree.
preheat oven to 450 degrees F
Mix well in a large bowl until all ingredients are incorporated. Pour into pie shell, place on sheet pan on center rack of oven. Bake fo 15 minute and then reduce heat to 350 degrees F. Bake for 40 minutes or until filling is almost set.
Remove from oven and cool on a rack.
Serve with whipped cream or vanilla sauce.