Reviewed: Jul. 23, 2011

I really don't understand the great reviews on this pie. It is way too sweet, and like the other reviews I have read it does take longer than an hour to bake. I don't think it resembles pumpkin pie at all! this is a custard pie. I would not recommend this recipe, there are so many other great ways to use up that Zucchini without wasting all those other ingredients.

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Reviewer:

Jwizardtree

Cooking Level: Professional

Living In: Butler, Pennsylvania, USA

Reviewed: Sep. 25, 2010

My family first said, "It smells good but I wish you hadn't told me what was in it". Afer tasting the pie they said "I have a new favorite pie". I did reduce the sugar to 1-1/2 cups and used one 10 oz can of evaporated milk and added enough 2% milk to make 2 cups. Absolutely wonderful seasoned with about 12 grates of a nutmeg and a teasp of cinnamon. This recipe is a keeper.

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Reviewer:

Grammy

Cooking Level: Expert

Living In: Lubbock, Texas, USA

Reviewed: Aug. 26, 2010

My Dad and sister were like, "hmmmm......Zucchini pie, really?" Of course, after the first bite they both LOVED it. I only saved a one piece for this household, but will be making again tonight to try it myself! I did think the pie looked like a custard pie, and smelled like a pumpkin pie. That may be due to adding 1 tsp. pumpkin pie spice. I also cut back the sugar to 1 1/2 C. per other reviews. My sister said it's her favorite now, maybe even more liked than her all time fav. pumpkin pie! I did have to cook this pie for about an hour and a half. Needless to say, a keeper for sure.

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Reviewer:

huntannaka

Cooking Level: Intermediate

Reviewed: Jun. 27, 2010

Love this! Have made it several times. Would never guess it has zucchini in it.

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Reviewer:

Sharon

Reviewed: Aug. 18, 2009

Awesome! I use fat-free evap. milk and cut back to 1-1/2 cups of sugar and it's still out of this world. I have a very very picky eater friend and he loved this! Even wanted more!

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3 users found this review helpful

Reviewer:

cookin65

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Reviewed: Aug. 11, 2009

Very good and very filling.

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Reviewer:

Sherry Haney

Reviewed: Jul. 16, 2007

This was very good. I baked it for 1 hr and 10 minutes. There was enough filling for 2 pies. I don't know how you would fit this all in 1 9'' pie crust. Also I only had 1 1/2c of condensed milk so I used 1/2 c of whole milk and didn't notice a differerence. Thanks for another good zucchini recipe.

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5 users found this review helpful

Reviewer:

MyVintageMommy

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

Reviewed: Aug. 11, 2006

I've made this pie a few times now, my friends and family love it! They could've never guessed what was in it, it tastes a lot like pumpkin pie. I do cut the sugar back to 1 1/2cup and its still plenty sweet. I also add 1tsp of pumpkin pie spice to the mixture while its proccessing instead of the nutmeg.

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Reviewer:

J. Boulay

Reviewed: Jul. 24, 2006

very good

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Reviewer:

Jamie

Reviewed: Sep. 24, 2005

WOW! I too have a household of zucchiniphobes! My family(& I) loved this recipe. I baked it a little longer as the knife never DID come out clean but took it out of the oven after 1.5 hrs to prevent the crust from burning. The pie set lovely as it cooled on the counter & though my family preferred to call it "Harvest Pie" rather that the "Z" word I am planning to make this again for Thanksgiving.. zucchini is very easy to grow & versatile in the kitchen. Bon Apetit!

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10 users found this review helpful