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
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.