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
2 eggs
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?
Posts
Healthy and yummy! Pinned:) New follow for your page. I posted Upcycled Halloween Banner to Pin Worthy. Stop by and follow back:)
ReplyDeleteI've done this with yellow summer squash before, when I was ready for autumn flavor but still had a surplus of summer garden produce. We loved it. And I totally love that you did this with zucchini! Just wonderful. :)
ReplyDeleteNow you've really got me thinking about all the things I could do with zucchini! I might have to try substituting it for pumpkin in more recipes. :)
ReplyDeleteZucchini is such an amazing food. I have a friend who makes apple crisp with zucchini instead of apples and no one ever knows! WHAT! I bet this is delicious. Thanks for sharing it at the Pinworthy Project Party.
ReplyDeleteI've done the same thing! I agree, it really does taste like apple crisp. :)
DeleteAmazing! I'd love to try this!
ReplyDeleteCould I use regular milk not canned?
ReplyDelete