Zucchini Squash No-Crust Pie(May Also Use Pumpkin)
A silky zucchini squash no-crust pie with a hint of cinnamon and vanilla, perfect for a light dessert or brunch, easily customizable with pumpkin for extra flavor.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a pie plate.
- In a blender, combine eggs, sugar, milk, Bisquick, margarine, cooked drained squash, vanilla, and cinnamon.
- Blend until smooth and well mixed.
- Pour the mixture into the prepared pie plate.
- Bake at 350°F (175°C) for 45 minutes or until set and lightly golden.
- Serve warm or chilled, optionally with whipped topping.
Tips & Substitutions
For a richer flavor, consider substituting the canned milk with evaporated milk or a non-dairy milk alternative. If you don't have Bisquick, a homemade mix of flour, baking powder, and salt can work as a substitute. To add extra spice, try incorporating nutmeg or ginger along with the cinnamon for a unique twist. This dish can also be made with pumpkin for a seasonal variation.
Serving Suggestions
Serve this pie warm or chilled, topped with a dollop of whipped cream for added sweetness. It pairs beautifully with a side of fresh fruit or a light salad for a balanced meal. For a festive touch, consider serving alongside a slice of Mother Sawyers' White Chocolate Cake during gatherings.
Storage & Reheating
Allow the pie to cool completely before storing it in an airtight container in the refrigerator. It can be kept for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. For best texture, avoid reheating more than once.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Squash No-Crust Pie(May Also Use Pumpkin) contains roughly 997 calories, with 9g protein, 107g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (37% of the Daily Value), calcium (26% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of protein and iron. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh squash instead of cooked drained squash?
Yes, you can use fresh squash, but be sure to cook and drain it well before adding it to the recipe. Steaming or boiling the squash until tender will give you the best texture for the pie. After cooking, let it cool and drain thoroughly to avoid excess moisture.
Is it possible to make this pie gluten-free?
Absolutely! You can replace Bisquick with a gluten-free baking mix or a combination of almond flour and tapioca flour. Just ensure that the other ingredients are also gluten-free, and you can enjoy this pie without worry.
How do I know when the pie is done baking?
The pie is done when it is set in the center and lightly golden on top. You can check for doneness by inserting a knife or toothpick in the center; it should come out clean. If it jiggles too much, it needs a little more time in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).