Bean Pie? Seriously?

I heard about using sweet potatoes in a pie but was curious when I heard that beans would serve the purpose, too. Everyone seems to have a method so now I'm anxious to try making one to see how it really turns out. I found a multitude of recipes and suggestions and put together my own version. Seems it might be the pefect solution for people who are watching their weight and protein intake. As soon as Lent is over, my kitchen will see the production of this recipe and I will let you know. Naturally, I've added my own tweaks to the basic recipe according to my own tastes. Be forwarned, I'm sharing my ideas before they have gone through my test kitchen. You proceed at your own risk here but if you have enough whipped cream or ice cream on hand, you can probably get away with however it turns out!

Pinto Bean Pie

1  15-ounce can of unseasoned pinto beans

1/2 cup of light brown sugar
1/2 cup of granulated sugar
2 eggs
1/2 cup butter, softened
1 teaspoon vanilla

1 tablespoon brandy
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove

1/4 teaspoon ground ginger

1 unbaked 9-inch pie shell

Preheat the oven to 350 degrees.

In a blender, cream the sugar, butter and eggs. Add the beans, and blend until  smooth. Add the spices, vanilla, and brandy.

Pour pie filling into an unbaked pie shell, and bake for approximately one hour or until an inserted knife comes out clean.