Buttermilk Zucchini Pie

Melissa Baldan


I heart pumpkin pie. I heart sweet potato pie. And I wanted an alternate to heart!!
Here is what I came up with.


★★★★★ 2 votes

40 Min
1 Hr


  • 1
    pie crust shell, uncooked
  • 3
  • 1
    egg yolk
  • 1/4 c
  • 1/2 c
    brown sugar, firmly packed
  • 2 Tbsp
    all purpose flour
  • 1-1/2 tsp
    pumpkin pie spices
  • 1 tsp
    vanilla extract, pure
  • 1 c
    pealed & steamed (or boiled) zucchini, smashed
  • 3 Tbsp
    melted butter
  • 1 c

How to Make Buttermilk Zucchini Pie


  1. Whisk eggs, egg yolk and both sugars in large bowl until blended.
  2. Stir in flour, then pumpkin pie spice and then vanilla blending fully before next addition.
  3. Stir in zucchini, butter and buttermilk. (for the zucchini: I peel, wash, slice and boil until soft. Then I remove and drain fully and put it in a blender until super smooth.)
  4. Pour mixture into crust and bake at 350 for 15 minutes. Cover edges with foil or shield and continue baking for 30 minutes. Remove shield or foil, bake for 15 minutes.
  5. Remove from oven and allow to rest/set on wire rack until completely cool.

Printable Recipe Card

About Buttermilk Zucchini Pie

Course/Dish: Pies

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