Photo of Pecan pie with chickpea crust by WW

Pecan pie with chickpea crust

Points® value
Total Time
1 hr 16 min
16 min
1 hr
Our creative twist on the classic holiday dessert keeps the filling pretty traditional but innovates with the crust. It’s made from pureed chickpeas that are bound with an egg white and a little cornstarch, lightly seasoned with vanilla and cinnamon, and patted into a shallow pie plate and baked until crisp. Be sure to use a shallow pie plate here, as there isn’t enough filling for a deep-dish pie. For richer flavor, use toasted pecans. Go ahead and toast a large batch of nuts and keep them in the freezer, where you can use them (no need to thaw) in other recipes down the road.


Canned drained chickpeas

15 oz, drained and rinsed


2 tbsp(s)

Turbinado sugar

½ cup(s), divided

Ground cinnamon

½ tsp(s)

Vanilla extract

1½ tsp(s), divided

Egg whites

1 serving(s)

Cooking spray

5 spray(s)

Dark corn syrup

¾ cup(s)

Raw egg

3 large

Chopped pecans



  1. Preheat oven to 400°F. Place chickpeas in a food processor and pulse until almost smooth. Add cornstarch, 1 tablespoon sugar, cinnamon, and ½ teaspoon vanilla; pulse until well combined. Add egg white and process until smooth, scraping sides of bowl as needed.
  2. Lightly coat a shallow 9-inch pie plate with cooking spray. Scrape chickpea mixture into pan; pat mixture into bottom and up sides of pan (mixture will be sticky). Bake at 400°F until lightly browned and crisp, about 30 minutes. Reduce oven temperature to 325°F.
  3. Combine corn syrup, whole eggs, remaining 7 tablespoons sugar, and remaining 1 teaspoon vanilla. Stir with a whisk until smooth, then stir in pecans. Spoon mixture into warm pie crust. Bake at 325°F until filling is set, 30-35 minutes. Serve warm, at room temperature, or chilled.
  4. Serving size: 1 slice