Original recipe in "From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce" distributed by Madison Area Community Supported Agriculture Coalition
 
Ingredients
3/4 pound rutabaga
2 large pears or apples
1 tablespoon maple syrup
1/2 teaspoon coriander
1/4 teaspoon ginger
1/8 teaspoon nutmeg
pinch salt
2 eggs
2 tablespoons brown sugar
1 cup half-n-half
1 (9-inch) pie crust (although I've found this recipe makes a slightly larger amount; almost enough filling for 2 pies)

Method
Heat oven to 400 degrees. Peel rutabaga, cut into 1-inch chunks; steam or boil 20 minutes. Peel, core and quarter pears; add to rutabaga and cook 10 minutes longer. Puree, then add maple syrup, spices and salt. In separate large bowl, beat eggs with sugar until thick. Stir in the rutabaga mixture and half-n-half. Pour into crust. Bake 15 minutes, reduce heat to 350 degrees, and bake 25-30 minutes longer, until custard is set.

Do not overfill the crust. Leave some room for the pie to slightly rise and cook properly; otherwise, you end up with a top-cooked pie and a runny center. Immediately cool the pie outside when it's done. The immediate temperature change helps the custard to set. In a refrigerator, the heat causes condensation and the fridge has to compensate. Cooling on a rack outdoors is much more efficient.