Mock Pumpkin Pie
2 cups pinto cooked and pureed with water
1 12-oz. can evaporated milk (fat-free)
1 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 unbaked pie shell (I used Mrs. Smith's frozen shell)
Use ONLY unseasoned pinto beans, cooked to a mushy stage. Puree in blender or food processor until very very smooth with one half cup water. Mix in remaining ingredients. Pour into pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° degrees and continue baking for 45 minutes or until done. Cool. Garnish with whipped cream, if desired.
Lots of protein and fiber; BUT right around 300 calories for one eighth of a pie. If you substitute Splenda, the calories are reduced to 200 per slice.
Pinto Bean Fudge
1 cup warm cooked pinto beans pureed with very little water, or it will be runny
3/4 cup melted butter
1 cup cocoa
1 tablespoon vanilla
2 pounds powdered sugar (8 cups)
1 cup chopped pecans
Puree beans by any method, but try not to add any more moisture. Add melted butter, cocoa and vanilla. Mix in powdered sugar gradually. Add nuts if desired. Press into a 9 x 13 inch oiled or non-stick pan. Store in the refrigerator.
A whopping 690 calories per serving (one ninth). If you substitute Splenda for the sugar, the calories go to 280. Lots of protein and fiber. You could reduce the overall fat by using margarine, but I don't know how it would turn out... The calories are reduced to 210 per piece by leaving out the pecans.