Pecan pie with chickpea crust

Pecan pie with chickpea crust

Total Time
1 hr 45 min
15 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 standard 9-inch pie plate here, as there isn’t enough filling for a deep-dish pie. For richer flavor, use toasted pecans. You can toast a large batch of nuts, let them cool, and store them airtight in the freezer, where you can use them (no need to thaw) in other recipes down the road.


Cooking spray

5 spray(s)

Canned chickpeas (garbanzo beans)

15 oz, drained and rinsed


2 Tbsp

Ground cinnamon

½ tsp


½ cup(s), divided

Vanilla extract

1½ tsp, divided

Egg whites

1 large

Dark corn syrup

¾ cup(s)


3 large egg(s)

Chopped pecans



  1. Preheat oven to 400°F. In a food processor, pulse chickpeas until almost smooth. Add cornstarch, cinnamon, 1 tbsp sugar, and 1⁄2 tsp vanilla; pulse until well combined. Add egg white and process, scraping sides of bowl as needed, until smooth.
  2. Lightly coat a shallow 9-inch pie plate with nonstick spray. Scrape chickpea mixture into pan; pat mixture into bottom and up sides of pan (mixture will be sticky). Bake until lightly browned and crisp, about 30 minutes. Then reduce oven temperature to 325°F.
  3. In a medium bowl, whisk corn syrup, whole eggs, remaining 7 tbsp sugar, and remaining 1 tsp vanilla until smooth, then stir in pecans. Into warm pie crust, spoon mixture. Bake until filling is set, 30 to 35 minutes. On a wire rack, let cool 30 minutes. Serve warm, at room temperature, or chilled.
  4. Serving size: 1 slice