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Southern Pinto Bean Pie

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This old-fashioned sweet pinto bean pie is the perfect dessert for fall. Quick and easy to make, it’s a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!

A slice of pinto bean pie served on a white plate.

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

It might sound a bit strange at first, but trust me, this old-fashioned Southern pinto bean pie is all kinds of delicious! My father-in-law grew up eating this pie and requested I give it a try. I must say, this pie got two thumbs up from my family.

This sweet pie is creamy and rich, and the spices of nutmeg, cinnamon, and molasses, make it a great alternative to your usual pumpkin or sweet potato pie.

Simple and quick to make, just mix the filling ingredients together and pour into a pie crust and bake, this is a great make-ahead Fall dessert that everyone will fall in love with!

Be sure to try my Red Velvet Cheesecake and Blueberry Biscuits too!

How to make pinto bean pie

  • Gather your ingredients and preheat your oven to 375 degrees Fahrenheit.
Ingredients to make the recipe.
  • Add pinto beans, evaporated milk, white sugar, brown sugar, eggs, molasses, butter, cinnamon, nutmeg, and salt to a blender.
Ingredients in a blender.
  • Blend until smooth, about 40 seconds.
The ingredients blended together.
  • Pour into the pie shell.
The filling poured into the pie crust.
  • Bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.
  • Remove pie from the oven and let it cool for about 1 hour.
  • Serve and enjoy.
A baked pinto bean pie on a cooling rack.

How long does it keep?

Once you have made your pinto bean pie, it’s important to let it cool at room temperature for at least an hour, after this time you can either serve it or store it. To store, place it into an airtight container, or cover it with plastic wrap and foil and keep it in the fridge. It will keep well for up to 4 days but is best enjoyed in the first two.

Can you freeze it?

Yes, this sweet pie freezes really well, so make up a couple! Once it is completely cooled, wrap it in foil and place it in a freezer bag or container. It will keep well for up to 6 months. Thaw it in the fridge overnight to serve.

Can you use other types of beans?

This Southern dessert uses pinto beans which have a mild flavor, so that the spices used really stand out. In a pinch, you can use navy beans or Great Northern beans. This recipe uses canned beans for ease and convenience, but you can also use dried beans and cook them before mixing with the other ingredients.

A pinto bean pie with slices cut out of it.

Recipe Notes and Tips

  • You can use 1 ½ cups of cooked pinto beans that have been cooked in salted water.
  • If using canned beans, drain and rinse them well before blending with the other ingredients.
  • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you fancy a bit of baking!
  • Let the pinto bean pie cool for at least an hour before cutting and serving.

More Pie Recipes

Southern Pinto Bean Pie

This old-fashioned sweet pinto bean pie is the perfect dessert for fall. Quick and easy to make, it’s a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!
Course Dessert
Cuisine American
Keyword easy bean pie, sweet bean pie, vinatage pinto bean pie recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings
Calories 215kcal
Author Tanya

Ingredients

  • 15.5 oz can pinto beans rinsed and drained
  • ¾ cup evaporated milk
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 2 large eggs lightly beaten
  • 2 Tablespoons unsalted butter melted
  • 1 Tablespoon molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 9 inch prepared pie crust

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Add pinto beans, evaporated milk, white sugar, brown sugar, eggs, molasses, butter, cinnamon, nutmeg, and salt to a blender and blend until smooth, about 40 seconds.
  • Pour into the pie shell and bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.
  • Remove pie from the oven and let it cool for about 1 hour.
  • Serve and enjoy.

Notes

  • You can use 1 ½ cups of cooked pinto beans that have been cooked in salted water.
  • If using canned beans, drain and rinse them well before blending with the other ingredients.
  • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you fancy a bit of baking!
  • Let the pinto bean pie cool for at least an hour before cutting and serving.

Nutrition

Calories: 215kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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