1 1/2 cups soybean puree
3/4 cup liquid honey
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
3/4 tsp nutmeg
2 eggs, slightly beaten
3/4 cup milk
4 tbsp powdered skim milk
1 unbaked pie crust shell
- Make bean puree by grinding 2 heaping cups cooked soybeans through the fine blade of a food grinder or in a blender. (See note below about preparing soybean puree in advance.)
- Combine remaining ingredients with soybeans in blender and pour into unbaked pie crust shell.
- Bake at 450°F for 15 minutes, then reduce heat to 350°F and bake an additional 30 minutes, or until a knife blade inserted in the centre comes out clean.
- Nice served warm with whipped cream or ice cream.
Except for the pie shell and any whipped cream or ice cream added, this is actually a very nutritious dessert which, thanks to the spices, tastes very much like pumpkin pie.
Soybeans can be purchased and cooked in bulk, then frozen in 2 (heaping) cup containers. I have found that freezing the beans prior to grinding and cooking them tends to make the texture of the soybean filling seem closer to pumpkin.
This recipe keeps for several days in the refrigerator.
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