Pumpkin Figs Pie Recipe - Allrecipes.com
  • READY IN 30 mins

Pumpkin Figs Pie

Recipe by  

"Light and naturally sweet pie made with pears, pumpkin and figs without needing to add sugar - unless you want to."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • COOK

    30 mins

    30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the pie crust into a pie plate, and arrange pear slices in the bottom. Bake for 20 minutes in the preheated oven.
  3. While the pears are baking, combine the pumpkin, soaked figs, and sugar in a blender or food processor. Process until smooth. Pour over the pears.
  4. Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender. Serve warm or cold.
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  • Note
  • To soak figs, place them in a bowl. Pour just enough boiling water to cover them. Let stand for at least 5 minutes, and then drain excess water.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Nov 11, 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).

Nov 17, 2002

Great taste. It's a delicious pie, surprisingly tasty and yet low calories. Easy to make. I really recommend it!

Oct 27, 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.

Oct 04, 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.

May 24, 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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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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