Bean Pie


If you love pumpkin and sweet potato pies, you really do want to try this bean pie recipe. Before you roll your eyes and scroll to the next recipe, listen up. It is not unusual at all to make a loaf of zucchini bread or use yellow squash to bake a tender Yellow Squash Bundt Cake, and you have probably heard that a Green Tomato Pie in the summertime is a sweet reminder of apple pie in the fall. So it really isn't a stretch to imagine that navy beans (which, by themselves, really don't have much of a taste at all), when combined with eggs, milk, sugar, warm cinnamon and pumpkin pie spice, creates a creamy filling that resembles a custard spiced pie. Better yet, it can be made a day ahead and chilled in refrigerator. Bean pie is a surprisingly tasty way to use up a can of beans and a fun way to add extra protein into your family's diet. It's a great choice when taking dessert to a potluck. Don't tell guests what it is until after they proclaim it as the best pie at the party!

Bean Pie
Photo: Antonis Achilleos
Active Time:
15 mins
Total Time:
3 hrs
Serves 8 (serving size: 1 slice)


  • 1/2 (14.1-oz.) pkg. refrigerated piecrusts

  • 2 large eggs

  • 1 (15-oz.) can navy beans, drained, rinsed, and mashed

  • 1 (12-oz.) can evaporated milk

  • 3/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon pumpkin pie spice

  • 1/2 teaspoon kosher salt

  • Whipped cream


  1. Preheat oven to 425°F. Fit piecrust inside a 9-inch metal pie dish. Crimp piecrust edges, and prick bottom all over with a fork.

  2. Whisk together eggs, navy beans, evaporated milk, sugar, cinnamon, pumpkin pie spice, and salt in a bowl. Pour mixture into piecrust. Bake in preheated oven 15 minutes. Reduce oven temperature to 350°F, and continue baking until pie edges are set and center is slightly jiggly, about 30 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and serve with whipped cream.

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