Gluten-Free Zucchini Pie Filling

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.

1
Prep Time:
15 mins
Cook Time:
5 mins
Additional Time:
20 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings

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

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.

Cook's Note:

To make the pie, pour filling into a prepared pie crust and bake at 400 degrees F (200 degrees C) for 15 minutes, reduce heat to 350 degrees F (175 degrees C) and continue baking until set, about 30 minutes more.

Nutrition Facts (per serving)

172 Calories
5g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 172
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 82mg 27%
Sodium 221mg 10%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 2%
Total Sugars 24g
Protein 6g
Vitamin C 8mg 39%
Calcium 129mg 10%
Iron 1mg 3%
Potassium 264mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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