Cinnamon-Spiced Bean Pie

If using a frozen or packaged pie crust, partially bake it following the package directions. For a homemade pie crust, line the pie plate with the rolled out dough and prick the pastry all over. Fit a sheet of foil over the bottom and up the sides of the pastry, and fill it with pie weights or dried beans. Bake in a preheated 375 F (190 C/Gas 5) oven for 15 minutes. Remove the pie shell to a rack and remove the beans and foil. Let it cool while you prepare the filling. Reduce the oven to 350 F (180 C/Gas 4). In mixing bowl with an electric mixer, beat the drained beans until smooth. Beat in eggs, sugar, butter, vanilla, cinnamon, nutmeg, and allspice. In a separate bowl, combine baking powder and milk. With the mixer on low speed, beat the milk mixture into the bean filling mixture until well blended. Pour the filling into the cooled pie shell. Bake the pie for 45 to 50 minutes or until set. Let the pie cool completely before serving. Serve the pie with a dollop of whipped cream and sprinkle with cinnamon sugar, if desired.