Gluten-Free Zucchini Pie Filling Recipe - Allrecipes.com
Gluten-Free Zucchini Pie Filling Recipe
  • READY IN 40 mins

Gluten-Free Zucchini Pie Filling

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    40 mins

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.
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Footnotes

  • 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.
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Nutrition

  • Calories
  • 172 kcal
  • 9%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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