Sweet Red Bean Pie

This sweet red bean pie is creamy, lightly spiced, and made with blended red beans. Easy to make, naturally smooth, and perfect for holidays or anytime you crave something cozy.

If you grew up enjoying red bean paste desserts, this sweet red bean pie is such a fun twist you’ll love. I took the familiar idea of a classic pumpkin pie and swapped the pumpkin for cooked red beans (or adzuki beans). Honestly, the the flavor is mild, earthy, and sweet in the best way. It’s not exactly Asian fusion, but more of a red-bean-meets-American-holiday-pie situation—and it totally works!

This pie sets beautifully, slices cleanly, and tastes even better the next day once it has time to chill and settle. If you’re looking for something a little different for Thanksgiving, Christmas, or a cozy weekend bake, this one is a keeper.

Why You’ll Like This Recipe

1. Simple pantry ingredients. You can use canned red beans or freshly cooked adzuki beans.
2. Not overly sweet. The natural sweetness of the beans pairs nicely with warm spices.
3. Easy to make in a blender. Mix, pour, bake—done.
4. Great make-ahead dessert. It tastes better the next day after chilling.

Ingredients & Substitutions

1. Red beans (adzuki beans) – Canned or freshly cooked. If using canned and salted, rinse them first. The best substitute would be navy beans, great northern beans, and cannellini beans. See below for more details
2. Evaporated milk – Adds richness; whole milk or half-and-half can work, but the texture will be slightly less creamy. You can also use non-dairy milk like canned coconut milk
3. Brown sugar – Light or dark, both work.
4. Unsalted butter – Melted; adds body and flavor.
5. Egg + egg yolk – Helps the custard set.
6. Vanilla extract – Adds warmth.
7. Spices (ginger, clove, cinnamon) – Similar to pumpkin pie. You can adjust to taste or omit for a more neutral custard.
8. Pie crust – Homemade all-butter crust or store-bought.

Using Other Beans for Sweet Red Bean Pie

Here’s how different beans will affect the texture and flavor:
1. Navy Beans
Texture: Very soft and mild, blends smoothly.
Flavor: Neutral, so the spices and sugar stand out more.
Result: Works really well—will taste slightly less “earthy” than adzuki.
2. Cannellini Beans
Texture: Creamy and smooth when blended.
Flavor: Mild, almost buttery.
Result: Also good! The pie will be more custard-like and very neutral in flavor
3. Great Northern Beans
Texture: Light and fluffy when cooked.
Flavor: Mild and slightly nutty.
Result: Very similar to navy beans. Great alternative.
4. Black Beans
Texture: Smooth when blended.
Flavor: Stronger, slightly more savory.
Result: Works, but the flavor will be more pronounced. The pie may darken in color too.

How to Store Sweet Red Bean Pie

At Room Temperature
1. Let the pie cool completely after baking.
2. Do not leave it out for more than 2 hours because it contains eggs and dairy.
In the Refrigerator
1. Cover the pie (or individual slices) with plastic wrap or store in an airtight container.
2. Refrigerate for up to 4–5 days.
3. The texture actually improves after chilling, so it’s perfect for making ahead.
In the Freezer
1. Chill the baked pie completely first.
2. Wrap the whole pie tightly in plastic wrap, then a layer of foil.
3. For slices, wrap individually.
4. Freeze for up to 1 month for the best quality.
5. Thaw overnight in the refrigerator before serving.

How to Serve After Storing

1. Serve it cold, directly from the fridge.
2. If frozen, thaw completely before slicing so the filling stays smooth.

Frequently Asked Questions

1. Can I use sweetened red bean paste instead of whole cooked beans?
You can, but the texture will be thicker and sweeter. You’ll need to reduce or omit the sugar and possibly add more milk to loosen the mixture.
2. Can I use milk instead of evaporated milk?
Yes, but the filling may be a bit softer and less rich. Whole milk works best.
3. Can I make this pie ahead?
Absolutely! This pie is meant to be made ahead. It needs time to chill and firm up. Make it 1–2 days before serving.
4. Can this pie be frozen?
Yes. Wrap well and freeze for up to 1 month. Thaw in the fridge overnight.