Zucchini Pie
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
WHAT YOU WILL NEED
EQUIPMENT NEEDED: FOOD PROCESSOR
I use a food processor to puree the zucchini for this recipe. But you could also use a box grater or blender. The smaller the grate the better so you don’t notice the chunks of zucchini in the recipe.
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 pie crust, here is my favorite pie crust recipe, but you can use store bought if you like.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Zucchini – peeled and pureed
- Egg
- Evaporated Milk
- Sugar
- Flour
- Butter – melted
- Vanilla
- Pie Crust
- Cinnamon
- Nutmeg
HOW TO MAKE ZUCCHINI PIE
- Preheat the oven to 450 degrees
- Mix all ingredients in a blender or food processor
- Pout into an unbaked pie shell
- Sprinkle with cinnmon and nutmeg
- Bake for 10 minutes and then reduce the heat to 350 degrees and cook for another 30 minutes or until a knife inserted in the middle comes out clean.
Frequently Asked Questions
Do you have to remove the zucchini peel? You technically don’t have to peel (my mom wouldn’t when she was making it just for us) but know that the green peel will make the pie a tad green colored.
Do you need to cook the zucchini first? The original recipe called for the zucchini to be cooked prior to making but I skip that step.
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.
Notes
Referral links were used in this post.
I was wondering if you Could you roast and scoop out the zucchini flesh like you do for pumpkin pie? I’m going to try it..
Let us know how it worked!
I just made this pie this morning and it smells delicious! I’m not sure if I should leave it at room temperature or is it better cold? Any suggestions from people who have already made it.
I made this pie today for the first time and I was kind of skeptical it. Well, I was wrong. I follow the recipe and it came out really good. Thank you very much.
Can this be made in cupcake form? I am going to try.. Just wanted to know baking times if anyone else has done this.
Has anyone made this as a sugar free pie with monk fruit or stevia?
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.
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 had mine in the oven for nearly 2hours, and it is still bubbling. Have you had this happen?
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.
What is your homemade oatmeal crust recipe? Very interested
Absolutely delish!! I added the spice into the filling as well for an extra cinnamon-y flavour!
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 ❤️
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!
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!