Pumpkin Figs Pie
Elevate your autumn dessert game with this spectacular Pumpkin Figs Pie, a luscious fusion of classic fall flavors and a touch of fig-forward elegance. This recipe combines velvety pumpkin puree, warm spices like cinnamon, ginger, and nutmeg, and a creamy custard base, all nestled in a perfectly flaky pre-made pie crust. What sets this pie apart is its crowning layer of fresh figs, sliced and arranged beautifully for a naturally sweet and stunning finish. Perfect for any holiday gathering or as a showstopping dessert, this pie bakes to golden perfection in just under an hour. Serve it with a dollop of whipped cream to highlight its indulgent, spiced creaminess. With just 20 minutes of prep and a balanced mix of seasonal ingredients, this Pumpkin Figs Pie is sure to delight both the eyes and the taste buds.
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Recipe Information
Ingredients
- 2 cups Pumpkin puree
- 6 Fresh figs
- 0.75 cups Brown sugar
- 0.25 cups Granulated sugar
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 2 Eggs
- 1 cups Heavy cream
- 1 teaspoons Vanilla extract
- 1 Pre-made pie crust
Instructions
Preheat the oven to 375°F (190°C).
Roll out the pre-made pie crust and carefully press it into a 9-inch pie dish, trimming any excess around the edges. Use a fork to lightly prick the bottom of the crust to prevent bubbling. Set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Mix until all the spices are evenly incorporated.
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth. Gradually add this mixture to the pumpkin-spice mixture, stirring until fully combined.
Wash and slice the figs into quarters. Set aside.
Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula. Gently arrange the fig slices on top of the filling in a decorative pattern.
Place the filled pie on a baking sheet to catch any spills, then bake in the preheated oven for 55-60 minutes, or until the filling is set and slightly puffed around the edges.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will settle as it cools.
Once cooled, serve as is or with a dollop of whipped cream on top for extra indulgence.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 221.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 409 mg | 31% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
