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Zucchini Pie

1/3 c sugar
1 tsp salt
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp allspice
1/4 tsp nutmeg
1/4 c honey
2 c cooked zucchini puree
1 c evaporated milk
2 eggs

Skin zucchini 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.

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 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 wabbly. Serve
with whipped cream.

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