INGREDIENTS

1. 1 (9 inch)pie crusts
2. 2cups pureed cookedzucchini
3. 1/4cuphoney
4. 1/3cupsugar
5. 1teaspoonsalt
6. 2teaspoonscinnamon
7. 3/4teaspoonginger
8. 1/4teaspoonallspice
9. 1/4teaspoonnutmeg
10. 1cupevaporated milk, warmed
11. 2eggs

DIRECTIONS

1. To make the puree, skin the zucchini and cut it up into 1-inch chunks.
2. Microwave on high, until easily pierced with a fork, about 9 minutes, stirring once.
3. Pour off any water (very important!).
4. Puree in the blender.
5. Mix zucchini puree, honey and dry ingredients together.
6. Warm milk and add with eggs to zucchini mixture.
7. Use hand mixer to blend well.
8. Pour into unbaked 9-inch pie crust.
9. Bake at 425°F for 10 minutes, then reduce to 350°F 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.
10. Cool for about 2 hours and then chill for several, if desired.
11. Serve with whipped cream.