1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Blitz the chickpeas in a food processor until they are almost smooth. Add the cornflour, cinnamon, 1 tbsp sugar and ½ tsp vanilla extract and pulse until well combined. Add the egg white and blend until smooth.

2

Lightly mist a shallow 23cm pie dish with cooking spray. Scrape the chickpea mixture into the dish and pat the mixture into the bottom and sides (mixture will be sticky). Bake for 30 minutes or until the piecrust is lightly browned and crisp. Reduce the oven temperature to 160°C, fan 140°C, gas mark 4.

3

In a medium bowl, whisk the syrup, whole eggs, and remaining sugar and vanilla extract until smooth, then stir in the pecans. Spoon the mixture into the warm piecrust. Bake for 30-35 minutes or until the filling is set. Let the pie cool for 30 minutes on a wire rack. Serve warm, at room temperature, or chilled.