1/3 cup sugar
1 teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup honey
2 cup cooked zucchini puree*
1 cup evaporated milk
2 eggs
Mix dry ingredients, honey and zucchini together. Heat milk and add with eggs to zucchini mixture. Pour into unbaked 9-inch pie crust. Bake at 425F for 10 minutes, then reduce to 350’F and bake for 35-40 minutes longer; or until knife inserted slightly off center comes out clean, center will be wobbly. Serve with whipped cream.
*skin it and cut it up into 1-inch chunks. Microwave on high about 9 minutes, stirring once. Pour off any water. Run through the blender to make a puree.