Eastham Turnip Pie

Sure, you’ve had pumpkin pie, but how about turnip? This award-winning turnip pie is smooth, sweet, and spicy.

By Yankee Magazine

May 17 2018


Eastham Turnip Pie

Photo Credit : Carl Tremblay

Surely this pie tastes best when made with the fabled Eastham turnip — but any old kind from the grocery store will still yield delicious results.


about 8 servings


1 9-inch deep-dish piecrust
3 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon kosher or sea salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups well-cooked, mashed turnip
1 cup heavy cream
Garnish: whipped cream


Heat oven to 450°. Line a 9-inch pie plate with dough and set aside. In a large bowl or blender, combine eggs, sugars, salt, and spices. Beat well. Blend in turnip. Add cream and mix well (it’ll look soupy).

Pour into piecrust. Bake 10 minutes; then reduce oven temperature to 350° and continue baking 40 to 45 minutes. Pie is done when a knife inserted into the center comes out clean. Serve at room temperature or cold, topped with whipped cream.