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This recipe can make two large pies. My crust recipe is still in the makings. Currently, I use store-bought. (don't judge me because I've already judged myself :)

1 20oz Baked Beans (rinsed) 

option to use white beans and add a tsp of honey or maple syrup to take the edge off.) 

1 tablespoon avocado oil

3 eggs

1/4 cup unsweetened vanilla almond milk

2 tsp vanilla extract

1-2 tsp pumpkin spice

1 1/2 cans pumpkin

 Puree rinsed baked beans with tablespoon of oil to make a thick paste. You can use a hand mixer or blender I’ve done both. I’ve also mashed with a fork. This takes forever so I don’t recommend

Add in eggs. Beat for a few minutes, add milk, vanilla, pumpkin seasoning, and beat for a few more minutes. Add pumpkin and beat for another minute. It will be smooth but could have some small lumps. Pop in a premade pie crust. (I use a Graham cracker one that is 5g of sugar per serving) And bake at 350 for 45-50 minutes. Or pie starts to have a cracked appearance

I will update on my homemade crust recipe when I have one. I was considering doing an almond flour one, but I like to get all the benefits of the beans so I don’t like to mix too much oil. 

This is my favorite dish because you get the benefits of so many nutritious foods and it's so flavorful.

Ingredients:

2-3 cups of chickpeas (how I make my chickpeas see below)

 1lb of ground turkey (seasoned with Italian seasoning)

1-2 jars or Marinara sauce. I use the most expensive, cleanest I can find, because its worth it to me.

1 cup of chopped mushrooms

1 cup chopped carrots

1/2 cup diced yellow onion

2 garlic cloves, diced or minced

1 handful of fresh spinach (optional to throw in at the end. and note that you must throw it or it doesn't taste the same.)

Sautee mushrooms in a separate pan. Once those are started, sauté onion and carrots for 4 minutes, add garlic for a minute. Add ground turkey and cook for 6-7 minutes or until it looks done. Add mushrooms and marinara sauce and let simmer for 30-40 minutes. Throw in spinach at the last 3 minutes until cooked down and serve over a bed of seasoned chickpeas.

I used to eat canned chickpeas and now I won't go back because these are so creamy and delicious.  They take time but they are so simple and you can walk away if you have an instant pot.

Let's go!

2 cups of dried organic chickpeas

Rinse, soak overnight in an instant pot, and make sure water covers the chickpeas by an inch. In the morning drain the water and add fresh water to the pot again covering the chickpeas by an inch. Add salt. Pressure cook for 15 minutes and drain out any excess liquid. Quick release for more firm chickpeas or slow release for 10 minutes for very soft chickpeas. 

Now you have delicious creamy chickpeas to throw in salads, and stews, throw herbs upon with some salt, and enjoy all day long!

Sautéed chickpeas recipe:

1-2 tsp avocado oil

1 cup chickpeas

seasoning of choice, I like paprika or garlic salt, cumin can be awesome too.

Heat oil, and throw chickpeas in the pan. Once the oil is hot sauté for a few minutes until crispy, and then add seasoning. Enjoy as a side dish with any meal.