Photo of Pecan pie with chickpea crust by WW

Pecan pie with chickpea crust

Points® value
Total Time
1 hr 15 min
15 min
1 hr


Calorie controlled cooking spray

4 spray(s)

Chickpeas, cooked

1 can(s), large, drained


16 g

Ground Cinnamon

½ teaspoon(s), level

Caster Sugar

100 g

Vanilla Extract

1½ teaspoon(s), level

Egg white, raw

1 individual

Golden Syrup

240 g

Egg, whole, raw

3 large, raw

Pecan Nuts

75 g, chopped


  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.