Gluten-Free Zucchini Pie Filling recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 large zucchini, peeled and diced
1 (12 ounce) can evaporated milk
¾ cup white sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 tablespoon cornstarch, or more as needed
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Nutrition Info

172.2 calories
carbohydrate: 25.8 g
cholesterol: 82.1 mg
fat: 5.2 g
fiber: 0.5 g
protein: 5.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 221 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth, measure out 2 cups zucchini puree.

  2. Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.

Recipe Yield

8 servings

Recipe Note

This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.

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