Reviewed: Oct. 24, 2010

I omitted sugar entirely and added a little nutmeg, cinnamon and cloves. I liked the pie, but I think next time I make it, I will blend the baked pears with the figs and pumpkin. I think it would be even better if the taste was more consistent from bite to bite. Oh, and I also added a splash of milk to make it easier to blend the pumpkin/figs.

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Reviewer:

mrs. kosmos

Reviewed: Oct. 4, 2010

Very good, but I added a splash of evaporated milk to make it a bit easier to blend and we topped it with whipped cream.

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Reviewer:

jan sublett

Cooking Level: Intermediate

Home Town: Golden, Colorado, USA

Reviewed: May 23, 2010

I tried this recipe, as per the the suggestions, I added the suggested spices and even so cant say anything positive about it. Bearing in mind that I made these alterations may not necessarily reflect on the original recipe, but I am not left with a desire to even try the original, sorry!

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Reviewer:

Pauline

Reviewed: Oct. 18, 2006

I made this with fresh figs and added 1 tsp. Cinnamon, 1/2 Tsp. Ground Cloves and 1/2 Tsp. Ground Nutmeg....Very Yummy!

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Reviewer:

montana j's

Reviewed: Oct. 25, 2003

I wasn't thinking when I made this pie. I followed the recipe exactly, except I added 2 Tbs sugar instead of one. It didn't need the extra sugar at all, but it DEFINITELY needed some spices. I threw some cinnamon on top to salvage it, but it would have been much better with the standard pumpking pie spices blended in before baking. It's a pretty good pie, and I highly recommend it to people who can't bake with eggs (I'm allergic to milk and eggs. Milk is easily substituted, eggs are not).

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