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By Natalia 3
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 :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (114 g)
Servings Per Recipe: 8