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    You are in: Home / Recipes / Pumpkin Figs Pie Recipe
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    Pumpkin Figs Pie

    Average Rating:

    1 Total Reviews

    Showing 1-1 of 1

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    • on November 30, 2008

      I feel as if I've discovered the hidden gem of recipezaar! Dad and Dad-in-law have diabetes so I'm always on the lookout for low-sugar dessert recipes. I just can't bring myself to use splenda and other artificial sweeteners so this recipe was EXACTLY what I was looking for. Next time, though, I will pre-cook the crust, because the bottom was barely done even though I'd baked the pie for longer than suggested. I guess that was due to the wetness of the pears. I still give 5 stars because of all the extra credit this recipe earns in ingenuity, rarity, healthiness, and yumminess. I found some dried turkish organic figs at the farmers market, used no sugar (wow!) and added a bit of fresh nutmeg and cinnamon. Superb flavor. Another idea would be to add some evaporated milk to the pumpkin figs puree for a more traditional consistency, but I really enjoyed this simple vegan version. I made this the day before serving and reheated the day of. Served with fresh, unsweetened whipped cream laced with frangelica. It still tasted great 2 days after T-day. THANK YOU, Manuela :)

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    Nutritional Facts for Pumpkin Figs Pie

    Serving Size: 1 (114 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 166.6
     
    Calories from Fat 68
    41%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 118.4 mg
    4%
    Total Carbohydrate 24.0 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 8.8 g
    35%
    Protein 2.0 g
    4%

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