Gluten-Free Zucchini Pie Filling

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.

Original recipe makes 8 servings

Ingredients

1 large zucchini, peeled and diced
1 (12 ounce) can evaporated milk
3/4 cup white sugar
3 eggs, beaten
1 tablespoon vanilla extract
1 tablespoon cornstarch, or more as needed
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

PREP

15 mins
COOK

5 mins
READY IN

40 mins

Directions

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.