A sweet and rich custard-like pie flavored with cinnamon and nutmeg could remind you of a pumpkin pie -- but this traditional Ramadan favorite treat is made with canned beans.
Preparation Time
30 mins
Cooking Time
50 mins
Total Time
1 hr 20 mins
Calories
539 Calories
Recipe Instructions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes.
Step 2
In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts.
Step 3
Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.
Ingredients
2 eggs
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 egg yolks
1 (12 fluid ounce) can evaporated milk
1 teaspoon grated nutmeg
2 (15.5 ounce) cans navy beans, rinsed and drained
