First...I'm guest posting on Just Us Four today. Hop over and check it out, it's a super tasty (non-zucchini :)) treat!
I was just getting ready to announce to my neighborhood that I have extra zucchini. And then I made this Zucchini Pie. I don't think I will ever look at zucchini the same way again! This pie tastes just like a good old pumpkin pie.
My husband is a pumpkin pie lover. After dinner last night I announced I made a pumpkin pie for dessert and asked if he wanted a piece. As I was cutting his piece he asked if I put zucchini in it. :) I handed him his piece and asked him if it looked like there was zucchini in it. He told me it didn't, but he'd know as soon as he took a bite. He still thinks it's pumpkin. And I don't blame him for thinking I might have put zucchini in it. I've been putting zucchini in everything!
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
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.
Recipe from Food.com.
Linked on Pinworthy Projects and The Weekend re-Treat.
Looking for the nutritional info?