Pumpkin Figs Pie

6 Reviews Add a Pic
  • Cook

    30 m
  • Ready In

    30 m
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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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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. Bake for 20 minutes in the preheated oven.
  3. 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.
  4. Bake for an additional 15 minutes in the preheated oven, or until crust is golden and pears are tender. Serve warm or cold.

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Reviews (6)

Rate This Recipe


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!

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Amount Per Serving (8 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 230 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Impossible Pumpkin Pie II


next recipe:

Mom's Pumpkin Pie