Pumpkin “Pie” Bean Bake
Add a pie crust, and I’ll bet most people wouldn’t guess that this dish was made with beans instead of dairy.
In fact, it tasted so much like pumpkin pie filling that I thought it needed something extra—after all, it’s different, right? So I added a healthy dollop of coffee liqueur (like Kahlua). And, upon re-tasting the batter, I had the distinct sensation the the spices were blending better. But maybe it’s just my love of coffee liqueur? At any rate, adding a liqueur is optional.
As you can see in the photo, the bean bake has lost some of its smooth, brown edging. This occurred when I removed the circular outer part of the springform pan, and some of the edging came off with it. Lesson learned—remove said pan part right after baking. Do not wait until the dish has been refrigerated overnight.
Makes 8 pie slices
- 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. Note for Weight Watchers: the point value of this bread is based on the use of artificial sugar.)
- 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
- Put all ingredients into a food processor and blend until smooth.
- Spray an 8″ or 9″ springform pan with cooking spray.
- Pour mixture into pan. The batter will flow easily.
- Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
- Best served cold the next day.
For Weight Watchers: A 1/8 slice is 2 points in the PointsPlus program. If liqueur is added, the count is 2.5 points.