Gluten-Free Zucchini Pie Filling

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."
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40 m servings 172 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.


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