CRUST:

Unbaked 9-inch pie crust

FILLING:

2 eggs, lightly beaten
1 c. evaporated milk or lite cream
2 c. mashed pinto beans (home cooked or canned)
2/3 c. sugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
Whipped cream (optional)

Heat oven to 425 degrees. For filling, combine eggs and milk in large bowl. Stir until well blended. Add pinto beans, sugar, cinnamon, salt, ginger, nutmeg and cloves. Beat at low speed of electric mixer until well blended. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake for 35 minutes or until knife inserted in center comes out clean. Top with whipped cream, if desired.

NOTE: Home preparation of beans. Rinse pinto beans. Place in large saucepan; cover with cold water. Cook 3-5 minutes, covered, or until water is hot. Remove from heat. Set aside for 1 hour. Return to range. Simmer 1 hour 30 minutes or until soft enough to mash. Drain and mash. One 9-inch pie.