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This is where you can download “Aunt Lotta’s Famous Rutabaga Pie – an Illustrated Recipe for a Kid and a Helpful Adult”. You can download it in two formats:

  1. Printable PDF. This will print a 20-page booklet on five pages of standard letter-size paper. Print on both sides of the paper, then fold the papers in half and staple the centre to make a booklet. The illustrations are in colour but it prints fine in black & white.
  2. PDF to read on a computer or tablet. If the text looks too small on your phone’s screen, turn it sideways to enlarge. It should be easy to read on a monitor or tablet.

Or if you are an experienced cook and you just want the simple recipe, here it is.

Aunt Lotta’s Famous Rutabaga Pie

Temperature: 375 degrees F. (190 degrees C.)
Size: 10-inch (30 cm) pie plate.
Time: about 45 minutes to prepare and 1 hour to bake, plus cooling time.


  • 1 – 1 pound (500g) rutabaga

Peel, chop and boil the rutabaga for 10 minutes or until it mashes easily with a fork. Drain the water (Aunt Lotta likes to save it to drink when it cools — it tastes like sweet cauliflower!) and mash the rutabaga. Set it aside to cool while you make the crust.

Pie Crust:

  • 3/4 cup (175 ml) white flour
  • 3/4 cup (175 ml) quick oats (the kind that cooks in 3 minutes)
  • 1/2 cup (125 ml) brown sugar
  • 1 cup (250 ml) melted butter

Mix the dry ingredients. Add the butter and mix everything together. Use your fingers if you like. Pat the mixture evenly into a 10-inch pie plate. Set aside.

Pie filling:

  • 2 cups (500 ml) mashed rutabaga)
  • 2 eggs
  • 1/4 cup (60 ml) honey, melted if it is too stiff to drip from a spoon
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup cream or evaporated milk (not the sweetened kind. Whipping cream is best.)
  • zest (finely grated peel) from one orange (optional but tastes good)
  • 1/2 cup (125 ml) brown sugar
  • 1/2 teaspoon (3 ml) each cinnamon, ginger, and coriander
  • 14 teaspoon (2 ml) salt
  • 2 tablespoons (30 ml) chia seeds (optional. They add a bit of crunch and make the filling firmer.)

Whisk the eggs with the cooled, mashed rutabaga. Add the liquid honey, vanilla, cream (milk) and zest. Whisk until well blended. In a separate bowl, mix the brown sugar, spices, salt and chia seeds. Add dry ingredients to wet ingredients and whisk until smooth.

Pour the pie filling into the pie shell. Bake for 1 hour or until the filling is brown around the edges and the pie doesn’t jiggle when you shake it. If in doubt, bake a little longer. Let it cool before you eat it so the filling will set. Serve with your choice of toppings: ice cream, whipped cream, vanilla or maple yogurt, sliced bananas… Refrigerate leftovers.


I put both imperial and metric measurements in the recipe because I live in Canada and that’s how we do things, but I tested the pie using imperial measurements. The quantities will be slightly different if you use the metric ones, but it shouldn’t make much difference either way.

This pie is solid, nutritious and very filling. I like it with vanilla or plain Greek yogurt for breakfast. Or lunch. Or a nutritious snack.

Rutabagas are a cross between a cabbage and a turnip, and have lots of vitamins, minerals, and health benefits. They are really good for you!

I made an attempt to create an allergy-free version of this pie, but so far I haven’t found a tasty way to substitute for the eggs or the butter in the crust. If I come up with an allergy-free version that tastes good, I’ll post it here. Same with a vegan version.

Thanks again for subscribing! Enjoy your pie, and I’ll be in touch soon!