Southern Pinto Bean Pie

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

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

Cook Time 35

Total Time 45

Servings 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.

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