A nice and super healthy take on pumpkin pie, and so easy to make. Easily converted to a gluten-free treat: You could use any flour at all. The pairing of figs with rosemary is deliciously funky. Remember, as always: No cooking wine or cooking sherry or any of those calamitous ingredients: Wine! Sherry! Nothing but the real thing!
- 2 ½ cups plump dry figs, packed
- 1 cup port wine or sweet vermouth (settle for dry wine + 2 tablespoons honey or agave syrup)
- 1 cup water
- 1 sprig rosemary, leaves only
- 1/4 teaspoon salt
- ½ cup oil
- Zest of 1 lemon
- 3 eggs
- 2 1/2 cups flour, any flour: I love to use spelt flour. Gluten-Free flour will work too
- Pinch salt
- ¼ cup sugar
- 3/4 cup natural margarine (health food stores), cold
- 3 to 4 tablespoons ice water
Preheat the oven to 350 degrees.
Bring the figs, wine, water, rosemary and salt to a boil in a saucepan. Immediately reduce the heat to low, and cook covered, 5 minutes, or a little longer, until the figs look very plump and most of the liquid has evaporated. Transfer the mixture to a food processor, and puree until perfectly smooth and fluffy, a full minute. Add the oil and zest and puree again. Add the eggs, one at a time, with the motor running.
Meanwhile make the crust: Pulse the flour, salt and margarine in the food processor until mixture resembles coarse meal. Add ice water and process just a few more seconds, adding that 4th tablespoon water only if necessary to bring the dough barely together. Working quickly, starting from the center toward the sides, spread the dough evenly on the bottom and up the sides of 11” spring-form pie pan.
Pour the filling evenly into the pie mold. Bake 30 to 40 minutes, until the filling looks nice and barely firm. Serve warm, alone or with sorbet or ice cream.