Figgy Pudding Pie
Figgy Pudding Pie brings the warm spiced flavors of a traditional figgy pudding into a buttery, flaky pie crust — a straightforward way to serve those classic holiday flavors in a more sliceable form. Dried figs, mixed spice, and a touch of treacle make up the filling, and the whole pie comes together in about an hour.
Ingredients
Pie Crust
- 1 pre-prepared pie crust store-bought or homemade
Filling
- 1.5 cups dried figs chopped
- 1 cup water
- 0.5 cup dark brown sugar
- 1 tablespoon molasses
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg freshly grated
- 0.5 cup heavy cream
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F).
- Line a 9-inch (23 cm) pie pan with the pre-prepared pie crust. Set aside.
- In a saucepan, combine the chopped dried figs and water. Bring to a simmer over medium heat and cook until the figs are soft and the water is mostly absorbed, about 10 minutes. Allow to cool slightly.
- Place the cooled fig mixture into a food processor and blend until smooth. Add brown sugar, molasses, ground cinnamon, and ground nutmeg and pulse to combine.
- Add the heavy cream, eggs, and vanilla extract to the food processor. Blend until smooth and fully combined.
- Pour the filling into the prepared pie crust.
- Bake the pie in the preheated oven for 40-50 minutes, or until the filling is set and slightly golden on top. A skewer inserted in the center should come out mostly clean.
- Allow the pie to cool on a wire rack before serving.
Notes
For a deeper, richer flavor, allow the pie to rest overnight in the refrigerator before serving.
Nutrition
Calories: 201kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 63mgSodium: 31mgPotassium: 279mgFiber: 3gSugar: 29gVitamin A: 290IUVitamin C: 0.4mgCalcium: 82mgIron: 1mg
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