Summer Squash Pie


  • 3 cups peeled, deseeded, cooked and mashed yellow summer squash⁠⠀
  • 3/4 cup sugar⁠⠀
  • 1 tsp vanilla extract⁠⠀
  • Juice and zest from half a lemon⁠⠀
  • 2 tablespoons of GF AP flour, I used Bob's 1:1⁠⠀
  • 2 eggs⁠⠀
  • 1/2 stick butter, melted⁠

YIELD: 1 nine inch pie


Put all ingredients in a blender and whirl until smooth. Pour into a pie crust, homemade or store bought. Bake at 325º for 45 minutes to an hour, until pie is set. ⁠

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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