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Harvest Sweet Bean Pie

Contributed by: Sarah House for the Bob's Red Mill Test Kitchen

Cooked and pureed white beans seasoned with warm spices is a great alternative pie filling with a velvety smooth texture and great height. Gluten Free, High Fiber, Soy Free.

  • 2 cups
  • 8 Fl. Oz. Evaporated Milk
  • 2 oz (1/2 stick) Butter or Non-hydrogenated Margarine, melted
  • 2 Eggs
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
  • 3/4 cup Brown Sugar
  • 1 Tbsp Vanilla Extract

Directions

Step 1

Rinse and soak beans overnight.

Step 2

Drain beans and transfer to a deep pot. Add enough water to cover the beans by at least 2-inches. Bring the water to a boil; reduce heat to low and simmer until tender, about 1 hour.

Step 3

Preheat oven to 350°F and prepare a 9-inch pie shell.

Step 4

Drain any excess water off of beans and place beans in a blender or food processor. Add evaporated milk, melted butter, eggs and spices. Process until smooth and well incorporated.

Step 5

Transfer bean puree to a large bowl and fold in sugar and vanilla extract. Pour filling into a prepared 9-inch pie shell. Bake at 350°F until set in the center, 50 – 60 minutes.

Let cool then slice and serve with sweetened whipped cream.

Serves 16.
Harvest Sweet Bean Pie

Servings: 16

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Products Used in this Recipe

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Brown Sugar
 Baking Aids
Brown Sugar
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Nutritional Information

Serving Size: 1 slice (87g)
Recipe Yield: 16 		Amount Per
Serving 		% Daily
Value
Calories 270  
Calories from Fat 90  
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat 0g %
Cholesterol 25mg 8%
Sodium 160mg 7%
Potassium 540mg 15%
Total Carbohydrate 37g 12%
Dietary Fiber 8g 32%
Sugars 12g %
Protein 9g %
Phosphorus 2mg 20%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.