Recipe by Manuela
"Light and naturally sweet pie made with pears, pumpkin and figs without needing to add sugar - unless you want to."
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1 (9 inch)
unbaked pie crust
pears - peeled, cored and sliced
1 1/2 cups
dried figs, soaked and chopped
I made this with fresh figs and added 1 tsp. Cinnamon, 1/2 Tsp. Ground Cloves and 1/2 Tsp. Ground Nutmeg....Very Yummy!
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).
Great taste. It's a delicious pie, surprisingly tasty and yet low calories. Easy to make. I really recommend it!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Figs Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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