Cooked and pureed beans seasoned with warm spices are a great alternative pie filling with a velvety smooth texture and great height. Gluten Free, High Fiber, Soy Free.
Cooked and pureed beans seasoned with warm spices are a great alternative pie filling with a velvety smooth texture and great height. Gluten Free, High Fiber, Soy Free.
Servings
16 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
2 cups
Cannellini Beans
or Small White Beans
8 oz
Evaporated Milk
2 oz
Unsalted Butter
melted
2
Eggs
1 tsp
Ground Cinnamon
1 tsp
Ground Ginger
1/2 tsp
Ground All Spice
1/4 tsp
Ground Nutmeg
3/4 cup
Brown Sugar
1 Tbsp
Vanilla Extract
Instructions
Rinse and soak beans overnight.
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.
Preheat oven to 350°F and prepare a 9-inch pie shell.
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.
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.
