Pinto Bean Pie

Delightfully sweet with warm spices and a beautiful texture, this old-fashioned dessert is a real winner. If you like sweet potato or pumpkin pies, you'll love this one too.

Course Dessert

Cuisine American, Southern

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 254kcal

Author Imma

Ingredients

1 unbaked pie crust
2 cups (475ml) cooked pinto beans
½ cup granulated sugar
½ cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon allspice
2 eggs, beaten
1 cup (236ml) evaporated milk
¼ cup (60ml) melted butter
1 teaspoon (5ml) vanilla extract

Instructions

Preheat the oven to 375°F (190°C).
Roll out the pie crust and line a 9-inch pie dish. Place in the fridge while you prepare the filling.
Mash cooked pinto beans with a potato masher or fork in a mixing bowl.
In a separate mixing bowl, mix the granulated sugar, brown sugar, flour, cinnamon, salt, nutmeg, and allspice.
Add the beaten eggs, evaporated milk, melted butter, and vanilla extract to the dry ingredients and mix.
Add the mashed pinto beans to the wet ingredients and mix until well combined.
Pour the mixture into the prepared pie crust and smooth out the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center of the pie comes out clean.
Remove from the oven and cool completely for about an hour before serving.
Serve with whipped cream or ice cream if desired.

Notes

If you use canned pinto beans for this recipe, drain and rinse them well.
This pie needs about an hour to cool, so it won't become a runny mess when you slice it.
If you have leftover pie filling, try making mini pinto bean pies. They're a fun, bite-sized version of this classic.
A blender works to puree the beans, but I prefer the chunkier texture.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition