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 :)
- 1 unbaked 9-inch pie crust (low fat if you wish)
- 2 pears, peeled,cored and sliced
- 1 1⁄2 cups pumpkin puree (steamed and pureed is the best)
- 1⁄2 cup dried fig, soaked and chopped
- 1 -2 tablespoon brown sugar (optional)
Directions See How It's Made
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the pie crust into a pie plate, and arrange pear slices in the bottom.
- Bake for 20 minutes in the preheated oven.
- 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.
- Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender.
- Serve warm or cold, with whipped topping if you wish.