Ingredients for Zucchini Or Yellow Squash Cream Pie
- 2 medium zucchini or yellow squash (about 2 cups, diced)
- 1 cup water
- 1 (12 ounce) can evaporated milk
- 1 cup granulated white sugar
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 9 Inch Pie Shell
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How to Make Zucchini Or Yellow Squash Cream Pie
- Preheat oven to 325°F (160°C).
- Dice 2 medium zucchini or yellow squash (about 2 cups).
- Cook zucchini/squash in 1 cup of water over medium heat until tender (about 10-15 minutes).
- Drain well and let cool slightly (about 10 minutes).
- In a blender, combine the cooled zucchini/squash, 1 (12 ounce) can of evaporated milk, 1 cup granulated white sugar, 2 large eggs, 1/4 cup (1/2 stick) unsalted butter, melted, 1/4 cup all-purpose flour, and 1 teaspoon vanilla extract.
- Blend until completely smooth and creamy.
- Pour the mixture into a 9-inch prepared pie crust.
- Sprinkle generously with 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
- Bake for 65-75 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, loosely cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
205g
Fat
25g
Carbs
21g
