Rutabaga lends a deep, complex flavor in pie and contains nearly half the calories and about twice the vitamin C of pumpkin.
To make crust, in medium bowl, mix flour and salt. Cut in shortening until mixture resembles coarse meal. Stir in just enough ice water to hold dough together; do not overmix. Roll out dough on floured surface, and fit into 9-inch ovenproof glass or other pie plate.
To make filling, in large saucepan, bring generous amount of water to boil over medium heat. Add cubed rutabaga, and cook until very tender, 30 to 45 minutes. Drain well.
Transfer to food processor, food mill or blender, and process until smooth. If using blender, moisten mixture with 1/2 cup cream to process. Measure 2 packed cups rutabaga purée, and place in large bowl.
Preheat oven to 400F.
Stir sugar, corn syrup and spices into rutabaga purée, mixing well. Fold in eggs, then stir in heavy cream until well blended. Pour mixture into pie crust.
Bake for 45 minutes, or until set. Cool before serving.