Zucchini Pie is a great summer dessert recipe. This pie is sweet with a crust and tastes like a sugar cream pie but is made with zucchini.
This recipe comes from family friends. We would have this pie every summer with zucchini from our garden. I recently made it for a family gathering and wouldn’t tell anyone what the secret ingredient was until they tried it! Almost everyone thought it was a sugar cream pie. Talk about a fun way to get your veggies in!
Zucchini Pie
This recipe is so easy to make. First peel and puree your zucchini. You technically don’t have to peel (my mom wouldn’t when she was making it just for us) but if you don’t the pie will get a tad green. The original recipe also called for the zucchini to be cooked prior to making but I skip that step.
A food processor is perfect for this recipe but a blender can also be used. Toss all ingredients in the food processor or blender and whip them up. The filling will be on the runny side. Pour into an unbaked crust, here is my favorite pie crust recipe, but you can use store bought if you like. Bake and enjoy!
More Great Zucchini Recipes
Double Chocolate Zucchini Cake
Grilled Sausage and Veggie Foil Pack
Zucchini Pie
Ingredients
- 1 cup zucchini peeled and pureed
- 1 Egg
- 1 cup Evaporated Milk
- 1 cup Sugar
- 1/2 cup flour
- 2 Tbls Butter melted
- 1 tsp Vanilla
- 1 9 in Pie crust unbaked
- Cinnamon
- Nutmeg
Instructions
- Preheat the oven to 450 degrees.
- Mix all ingredients in a blender or food processor.
- Pour into an unbaked pie shell.
- Sprinkle with cinnamon and nutmeg
- Bake for 10 mins and then reduce heat to 350 degrees and cook for another 30 mins or until a knife inserted in the center comes out clean.
Referral links were used in this post.
This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
This sounds so good. I want to make it but I need to know if you measure the zucchini before or after it’s been puréed. Please advise. Thanks!
Great question! After it is pureed! Enjoy!
I made this today, I used a premade nut crust and I left the peel on the zucchini because I love green !!!! It is sweet creamy and yummy !!!! Thank you ❤️
Absolutely delish!! I added the spice into the filling as well for an extra cinnamon-y flavour!
I recently made this pie with a homemade oatmeal crust and it was wonderful. Has anyone ever tried it in cupcake form? I actually also eliminated the spices and increased the vanilla for a summery recipe.
This was amazing. It looks just like the picture. Now I know what to do with the end of my zucchini: purée, freeze, and have zucchini pie in the winter;
I have made this pie more times than I can count. There’s one in the oven right now. I went right by the recipe, but lately I’ve changed it only slightly. I use two eggs – to make the pie a little deeper, and a can of evaporated milk – just so I don’t have that little bit left over. Still perfect.
Have you ever made the zucchini pie ahead and froze?
I haven’t. Let us know how it goes if you try to freeze it!