Name: Cinnamon Zucchini Pie
Cook time: 50 min
Ingredients: 1/3 cup sugar; 1 (9-inch) refrigerated pie crust; 1 teaspoon salt; 2 teaspoon cinnamon; 3/4 teaspoon ginger; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1/4 cup honey; 2 cup zucchini, cooked, pureed; 1 cup evaporated milk; 2 eggs

Cinnamon Zucchini Pie

Looking for fast and easy pie recipes to use up your summer zucchini crop? Cinnamon Zucchini Pie is one of those simple pie recipes that you can whip up in just an hour!

Cooking Time50 min

Ingredients

1/3 cup sugar
1 (9-inch) refrigerated pie crust
1 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup honey
2 cups zucchini, cooked, pureed
1 cup evaporated milk
2 eggs

Instructions

Preheat oven to 425 degrees F
Skin zucchini and cut it up into 1-inch chunks.
Microwave on high about 9 minutes, stirring once. Pour off any water.
Run zucchini through the blender to make a puree.
Mix sugar, salt, cinnamon, ginger, allspice, nutmeg, honey and zucchini together.
Heat milk until warm and add with eggs to zucchini mixture.
Pour into unbaked pie crust.
Bake at 425 degrees F for 10 minutes, then reduce to 350 degrees F and bake for 35-40 minutes longer, or until knife inserted sightly off center comes out clean; center will be wobbly.
Serve with whipped cream.