Ingredients with Measurements:
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 3 eggs
- 1 cup evaporated milk
- 1 unbaked 9-inch pie crust
Special equipment needed:
- Blender or food processor
- Mixing bowl
- Whisk
- Pie dish
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a blender or food processor, puree the white beans until smooth.
3. In a mixing bowl, combine the pumpkin puree, bean puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until well combined.
4. Beat the eggs in a separate bowl and then add them to the pumpkin mixture. Mix until well combined.
5. Gradually stir in the evaporated milk until the mixture is smooth.
6. Pour the mixture into the unbaked pie crust.
7. Bake for 15 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 45 minutes, or until a knife inserted in the center comes out clean.
8. Allow the pie to cool completely before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 425°F, then reduce to 350°F for baking.
Serving size:
- 8 servings
Nutritional information:
- Calories: 290
- Fat: 8g
- Carbohydrates: 48g
- Protein: 7g
- Fiber: 4g
- Sugar: 32g
- Sodium: 330mg
Substitutions for ingredients:
- Instead of white beans, you can use chickpeas or black beans.
- Instead of evaporated milk, you can use heavy cream or half-and-half.
Variations:
- Add 1/2 cup chopped pecans to the filling for added texture and flavor.
- Use a graham cracker crust instead of a traditional pie crust.
- Top the pie with whipped cream or a drizzle of caramel sauce.
Tips and tricks:
- Make sure the bean puree is completely smooth to avoid any lumps in the filling.
- To prevent the crust from getting too brown, cover the edges with foil during the last 15-20 minutes of baking.
- Let the pie cool completely before slicing to ensure it sets properly.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of pie in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped pecans
Pairings:
- Serve with a hot cup of coffee or tea.
Suggested side dishes:
- Roasted vegetables
- Mashed sweet potatoes
- Green salad
Troubleshooting advice:
- If the filling is not setting properly, bake the pie for an additional 10-15 minutes until a knife inserted in the center comes out clean.
Food safety advice:
- Make sure to properly store leftover pie in the refrigerator to prevent foodborne illness.
Food history:
- Pumpkin pie has been a traditional dessert in the United States since the early 1800s.
Flavor profiles:
- The pumpkin and spices give this pie a warm, comforting flavor, while the white beans add a subtle nuttiness and creaminess.
Serving suggestions:
- Serve this pie as a dessert for Thanksgiving or any fall gathering.
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