• 8 cups coarsely chopped zucchini, peeled and seeded
  • 1 cup brown sugar
  • 1/4 cup flour
  • 1 egg
  • 3/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 cups cream or evaporated milk
  • 2 (9-inch) unbaked pie shells


Cook zucchini with a little water until tender. Drain and transfer to a blender. Blend until smooth. Add flour, salt, brown sugar, egg and spices. Blend well. Add cream or milk; blend until combined. Divide between the 2 pie shells. Bake at 375 F for 10 minutes; then reduce heat to 350 F and bake about 1 hour or until set. Chill before serving.

My husband is fond of pumpkin pie and he thinks this is a clever way to use up excess zucchini. Top with whipped cream, of course.

Today I am thankful for having good weather, a planted and (so far) thriving garden and three sweeties to keep me motivated. One-year-old Felix is especially busy this spring. He loves spending time outdoors but tends to wander. My temporary solution is to remove his shoes. His bare tootsies avoid the driveway gravel! Noah says,“stay hydrated, drink lots of chocolate milk.” Rose would share a message as well but she’s busy swimming at Grandpa’s.

Recipe by Aaron and Annette Sensenig, Rose, almost 6, Noah, 3, and Felix, 1, Mifflinburg, Pennsylvania


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