This bean bake looks like pumpkin pie filling. It tastes like pumpkin pie filling. It has the creamy texture of pumpkin pie filling.

Add a pie crust, and I’ll bet most people wouldn’t guess that this dish was made with beans instead of dairy.

As you can see in the photo, the bean bake has lost some of its smooth, brown edging. This occurred the day after baking and after the dish had been in the refrigerator still in the pan. When I removed the circular outer part of the springform pan, a lot of the edging came off with it.

Lesson learned—if using a spring-form pan, do not wait to remove said part, but do it right after baking:

  • Run knife around bake and just inside circular edge of pan to separate edge from pan.
  • Pray that none of it is still sticking.
  • Unclasp spring lock.
  • Carefully lift off circular outer part.

Bon chance!

Printer-friendly recipe

Makes 8 pie slices

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1 cup pumpkin puree
  • 3 eggs (no substitutes)
  • ½-¾ cup sweetener (Taste the batter to see if the sweetness suits you before adding the extra amount.)
  • 2-3 tbsps. coffee liqueur (optional)
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • Pinch, ground cloves
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray a 9″ x 9″ square pan or and 8″ or 9″ springform pan with cooking spray.
  3. Pour mixture into pan. The batter will flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Best served cold the next day.
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