blog mom's zucchini custard pie

don't let the zucchini part fool you - this pie is delicious. a faithful reader of mine, lynn, sent me this recipe to try. she has supported my blog since the very beginning, sending me emails of encouragement and comments on my recipes. i now affectionately call her 'blog mom,' and she convinced me that this zucchini pie recipe would knock my socks off. she was right - it was a perfect sweet treat for the holiday and got rave reviews from everyone!

the original recipe called for 1 cup of evaporated milk and 1¼ cups sugar... below is what i used as substitutes. thanks lynn!!

• 2 cups zucchini, peeled and cubed
• 1/2 cup soy milk, mixed with 4 tablespoons soy milk powder
• 2/3 cup vegan sugar
• 1/4 cup agave nectar
• 1 egg replacer (i use ener-g)
• 2 tablespoon softened vegan butter
• 3 tablespoons unbleached flour
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 nine-inch pie shell

boil the cubed zucchini until tender. drain and put in the refrigerator for about 10 minutes to cool. drain again. in a food processor or blender, combine zucchini, soy milk mixture, sugar, agave nectar, butter, flour and vanilla. blend until creamy.

i did not make my own pie crust because of time restraints, but be sure and check that your store-bought ones are vegan. pour the mixture into a pie crust and sprinkle with cinnamon and nutmeg. bake at 325f° for 60-70 minutes or until a knife comes out clean (i ended up baking mine for about 80 minutes). the end result should still be creamy and custard-like.

blog mom noted that the 1/2 teaspoon measurements on the cinnamon and nutmeg weren't nearly enough, and that i should sprinkle the entire pie generously. moms know best, because this was what really set the pie off and gave it a gooey crème brûlée type taste.