Pumpkin Figs Pie

Recipe by Manuela

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

Top Review by Natalia 3

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 :)

Ingredients Nutrition

  • 1 unbaked 9-inch pie crust (low fat if you wish)
  • 2 pears, peeled,cored and sliced
  • 1 12 cups pumpkin puree (steamed and pureed is the best)
  • 12 cup dried fig, soaked and chopped
  • 1 -2 tablespoon brown sugar (optional)


  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.
  3. Bake for 20 minutes in the preheated oven.
  4. While the pears are baking, combine the pumpkin, soaked figs, and sugar in a blender or food processor.
  5. Process until smooth.
  6. Pour over the pears.
  7. Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender.
  8. Serve warm or cold, with whipped topping if you wish.

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