Zucchini (or yellow squash) Cream Pie

  • Yield: 6 to 8 servings


2cups peeled, chopped zucchini or yellow squash
3cups water
1cup evaporated milk
2cups white sugar
1-- egg, beaten
2tablespoons butter or margarine
3tablespoons flour
1teaspoon vanilla
1/2teaspoon cinnamon
1/4teaspoon nutmeg
1-- nine inch pie crust


  1. Cook zucchini in water until tender.
  2. Drain then put in refrigerator for 10 minutes.
  3. Drain zucchini again.
  4. Blend zucchini, evaporated milk, white sugar, egg, butter, flour, and vanilla together.
  5. Pulse in food processor until creamy.
  6. Pour mixture into pie crust.
  7. Sprinking with cinnamon and nutmeg.
  8. Bake at 325 degrees for 65 minutes or until a knife comes out clean.