This family recipe goes back generations. An Old Fashioned Zucchini Cream Pie is similar to a pumpkin pie, but uses peeled, blanched zucchini. It’s a great way to deal with an overabundant zucchini harvest at the end of summer.
Whenever I mention this pie to friends they’re skeptical, but I convert them in the end. Just remember that pumpkin is another squash that makes a lovely custard pie. So this is the summer version of a squash pie – not a silly, gimmicky pie. It’s truly an old family favorite. It was the highlight a few weeks ago when multiple generations came together to watch Hitchcock movies together.
You can experiment with using vegan evaporated milk or coconut milk to replace the regular evaporated milk.
An Old Fashioned Zucchini Cream Pie is similar to a pumpkin pie, but uses peeled, blanched zucchini. It’s a great way to deal with an overabundant zucchini harvest at the end of summer.
Ingredients
- 1 cup cooked zucchini, drained and squeezed (from approximately 3 zucchini)
- cup sugar
- 1 egg
- 2 heaping tbsp flour
- 1 can evaporated milk (or vegan evaporated milk or coconut milk)
- 1/2 cup milk, oatmilk, or half and half (if needed)
- 1/2 tbsp butter
- 1 tsp vanilla
- pinch of salt
- cinnamon & nutmeg for sprinkling
- 8 inch unbaked pie shell (preferably homemade)
