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Sweet Zucchini Pie

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Menyamya

Menyamya

This was my grandmother's recipe. It was a favorite of my dad's, now is a favorite of my husband. It tastes similar to pumpkin pie, but smoother and better. If you can get over the green color this will be your favorite too.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place zucchini in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain. Blend in a blender until smooth. Measure 2 cups blended zucchini; pour into a large bowl.
  3. Whisk milk, sugar, eggs, cinnamon, allspice, ginger, and nutmeg together with blended zucchini until smooth. Pour into pie crust.
  4. Bake in the preheated oven until center of pie is set and a knife inserted in the center comes out clean, 45 to 60 minutes.
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Reviews

Missouri Farm Wife
2

Missouri Farm Wife

9/22/2012

The second time I made this, I set the zucchini aside to cool for about 15 minutes before putting it in the blender. The eggs blended better. Even my husband (who doesn't care for zucchini in any form) liked it.

Cathy
1

Cathy

7/11/2012

Very tasty! Baking time was almost 90 minutes. Green color was actually very pretty.

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