Zucchini Pie

By srumbel

This pie tastes just like a good old pumpkin pie.
from theroyalcook.blogspot.com

Ingredients

• 1 (9-inch) pie crust, unbaked (like Perfect Pie Crust)
• 2 cups zucchini puree
• 1/4 cup honey
• 1/3 cup sugar
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 cup evaporated milk
• 2 eggs

Preparation

Step 1

To make the puree, peel the zucchini and cut into chunks. Place in a microwave safe bowl and cover with plastic wrap. Poke a few small holes in the top of the plastic wrap for steam to escape. Microwave for 8 to 10 minutes, stirring half way through, or until zucchini is tender. Pour off any water and place zucchini in the blender and puree. Mix zucchini puree, honey and dry ingredients together. Combine milk and eggs and mix. Add to to zucchini mixture and blend well. Pour into unbaked 9-inch pie crust. Bake at 425 for 10 minutes, then reduce heat to 350 and bake for 40-45 minutes longer; or until knife inserted slightly off center (about half way between the center and edge) comes out clean, center will be wobbly. Cool completely before serving.