Zucchini (or yellow squash) Cream Pie

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

This is a yummy, sweet custard like pie. It is really nice for the holidays.

Ingredients Nutrition


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


Most Helpful

This was very easy to fix especially the way I did it. Used my large measuring cup for the squash (yellow did not peel it) and microwaved it with little to no water, drained, cooled then added all the other ingredients to the measuring cup and with my emersion blender zip-zap all smooth. I did not use a crust just pam'd a pie plate and poured it in. I cut the sugar in half and will either half it again or 3/4 a cup, I'm thinking that brown sugar might be good in it too. Wondering if you could use this to make that pumpkin dessert with the cake and butter. I found this delicious and will diffently make it again.

:)Shirl(: August 28, 2010

This pie was so easy to make and is really delicious! Two large yellow squash gave me enough for two pies. This may become one of our holiday staples.

mickensv December 06, 2009

Delicious pie! I used a combination of green and yellow summer squashes. I doubled all the ingredients (except for the sugar) for a deep dish 9" pie shell, I like my pies very full. Despite virtually halving the sugar, this was a very sweet pie, I think that the next time I will decrease the sugar even more. The flavor and texture is excellent. I didn't tell daughter #3 what was in this, just called it a "custardy cream pie", and she didn't guess. Daughter #2 had some when it was still hot out of the oven - no self control when it comes to pie - and then again when it cooled. She was very happy with both. Thanks for this super recipe!

Chef Edlear August 16, 2009

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