Easy Fig Pie

No fig tree in the backyard? No problem.

This clever pie gets its fig flavor from crumbled fig cookies (think Fig Newtons) stirred right into a stovetop vanilla pudding with molasses, cinnamon, and allspice.

The filling cooks in about 10 minutes, gets poured into a pre-baked pie shell, and chills until set. A crown of sweetened vanilla whipped cream on top finishes it off.

The result tastes like something between a spiced custard pie and an old-fashioned fig dessert, with a warm, almost gingerbread-like depth from the molasses and allspice. It’s the kind of unexpected pie that starts conversations at the holiday table.

Kitchen Tips

• Crumble the fig cookies into small pieces before adding them to the milk. Larger chunks won’t dissolve evenly and you’ll get lumpy filling.
• Stir constantly while the pudding cooks. The fig pieces can stick to the bottom of the pan and scorch quickly.
• Let the filling cool completely before pouring it into the shell. Hot filling in a baked crust makes the bottom soggy.

Variations

• Gingersnap crust: Use a gingersnap cookie crust instead of a standard pie shell to double down on the warm spice flavor.
• Bourbon drizzle: Stir a tablespoon of bourbon into the filling after removing from heat for a boozy holiday twist.