Harvest Sweet Bean Pie

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.

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Servings 16people
Submitted 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.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16people
Submitted 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.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Rinse and soak beans overnight.
  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.
  3. Preheat oven to 350°F and prepare a 9-inch pie shell.
  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.
  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.
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