I know what you’re thinking—pinto beans in a pie? Trust me, I was skeptical too. But once I tried it, I was all in. This Pinto Bean Pie is rich, sweet, and warmly spiced with cinnamon and nutmeg. It’s got a custard-like texture that reminds me of sweet potato pie or pecan pie filling, but with its own earthy, slightly nutty twist.
It’s one of those humble, Southern-style recipes that started as a way to use up pantry staples and ended up as something unexpectedly incredible. If you’re into vintage desserts or just love a good pie with a story behind it, this one’s worth a try.
Here’s how I make it and why it deserves a place in your dessert rotation.
Why Pinto Bean Pie Works (Yes, Really)
- Creamy and sweet: The blended beans and evaporated milk create a velvety, custard-like filling that’s smooth and satisfying.
- Pantry-friendly: You probably have most of the ingredients already.
- No one will guess it’s beans: Seriously. Once baked, it tastes like a cross between pumpkin and pecan pie with a little molasses depth.
- Perfect for fall or the holidays: The warm spices and golden-brown crust make it right at home on any dessert table.
Ingredients You’ll Need
(Serves 8 | Prep Time: 10 minutes | Cook Time: 35–40 minutes | Cool Time: 1 hour)
- 1 (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 (store-bought or homemade)
How I Make Pinto Bean Pie (Step-by-Step)
1. Preheat the Oven
I start by setting the oven to 375°F so it’s nice and hot by the time the filling is ready.
2. Blend the Filling
Into my blender goes everything: the pinto beans, evaporated milk, white and brown sugars, eggs, melted butter, molasses, cinnamon, nutmeg, and salt.
I blend it for about 40 seconds—just until it’s completely smooth and creamy. You want no visible bits of bean or sugar granules.
3. Fill the Pie Shell
I pour the blended mixture straight into a 9-inch prepared pie crust. If you’re using a store-bought crust, make sure it’s thawed and ready to go. I like to give the crust edge a gentle crimp for that homemade look.
4. Bake Until Set
Into the oven it goes for 35 to 40 minutes. I check it around the 35-minute mark—the center should look set and not too jiggly when I gently nudge the pan. If the edges of the crust are browning too fast, I’ll lay a bit of foil over the outer rim.
5. Cool Before Slicing
Once it’s out of the oven, I let the pie cool at room temperature for at least an hour. This helps it firm up fully and makes slicing a whole lot easier.
Serving Suggestions
This pie is sweet, spiced, and surprisingly rich. I love serving it with:
- Whipped cream or a scoop of vanilla ice cream
- A drizzle of caramel sauce or a dusting of cinnamon sugar
- Toasted pecans on top for a little crunch (especially around the holidays)
And honestly, it’s delicious chilled straight from the fridge the next day.
My Tips for Pinto Bean Pie Success
- Blend until silky smooth: No one wants a chunky filling. I use a blender over a food processor for the smoothest texture.
- Use good molasses: A mild or medium unsulphured molasses adds great depth without being bitter.
- Don’t overbake: If the center is puffing up too much, it’s probably done. You want a gentle set.
- Let it rest: It will continue to firm as it cools. Don’t rush the first slice!
FAQs From Curious Bakers
Q: Does it actually taste like beans?
A: Not at all! The beans give it body and texture, but the flavor is all cinnamon, nutmeg, molasses, and sweet pie goodness.
Q: Can I make this pie ahead?
A: Absolutely. It holds up beautifully in the fridge for 2–3 days. I like to make it the night before and serve it chilled or at room temp.
Q: Can I freeze it?
A: Yes. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q: What kind of crust works best?
A: A classic pie crust is perfect. But I’ve also made this with graham cracker crust for a different vibe—and it’s amazing.
Why I’ll Keep Making Pinto Bean Pie
It’s one of those desserts that surprises people in the best way. I’ve seen guests raise an eyebrow at the name—and go back for seconds once they’ve had a taste. It’s simple, budget-friendly, and packed with old-school charm.
If you’re looking for a dessert that’s a little unexpected but totally crowd-pleasing, give this one a try. It’s proof that good things come from humble ingredients—and that beans really do belong in dessert (at least in this case).
How This Creamy Pinto Bean Pie Became My Favorite Hidden Gem Dessert
Ingredients
- 1 tablespoon molasses
- 1 cup cooked pinto beans, mashed
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the mashed pinto beans, sugar, milk, eggs, vanilla extract, molasses, cinnamon, nutmeg, and salt. Mix until smooth.
- Pour the mixture into the pre-made pie crust, spreading it evenly.
- Bake in the preheated oven for 30 minutes, or until the filling is set.
- Remove from oven and let cool before slicing.
- Serve chilled or at room temperature.
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