GLUTEN-FREE ZUCCHINI PIE FILLING

Gluten-Free Zucchini Pie Filling image

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.

Provided by cj&jj

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 large zucchini, peeled and diced
1 (12 ounce) can evaporated milk
¾ cup white sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 tablespoon cornstarch, or more as needed
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

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.
Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.8 g, Cholesterol 82.1 mg, Fat 5.2 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 24.1 g