2 cups Bean Puree made with pinto beans
3 eggs
1 1/4 cups whole milk
1 (5 1/3 oz) can evaporated milk
1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg

9 inch pie shell

Whipped cream

Prepare bean puree. Preheat oven to 75 degrees

In a large bowl, beat eggs until frothy. Add bean puree, whole milk and evaporated milk. Stir until smooth. Add sugar, salt and spices. Stir until blended.

Pour into unbaked pie shell.

Bake 1 hour or until knife inserted in center comes out clean.

Cool to room temperature before refrigerating. Served chilled with whipped cream.