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Mock Pumpkin Pie


2 c. pinto bean puree
3 eggs
1 can evaporated milk
1 c. sugar
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
9-inch unbaked single piecrust
**I would also suggest red and yellow food coloring as well to make it look more like a pumpkin pie. It comes out a light brown color without any food coloring.**


Make your pinto bean puree by soaking the beans in 5 times more water than the amount of your beans. You may either soak them overnight or boil them for 2-3 minutes and let stand for 1 hour. Drain off the water, rinse (to drain off some of those bean sugars that cause gas) and cook by a low boil for about 40 minutes until the beans are tender but not falling apart. Allow to cool. Drain, rinse, and put in a blender adding just enough water to blend them into a smooth, thick paste with no chunks (about 1/4-1/2 cup). Scrape down the sides occasionally.

Add remaining ingredients (except piecrust) to blender in order given. mix well, then pour into piecrust. Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted in center of pie filling comes out clean. Cool. Garnish with whipped cream, if desired.

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