1/2 cup sugar
1 tablespoon cornstarch
1 cup light corn syrup
1/4 cup Louisiana cane syrup
1 tablespoon vanilla
3 eggs, beaten
1 cup pecans, chopped
1/2 cup fig preserves, chopped
pinch of cinnamon
pinch of nutmeg
1 9-inch pie crust, unbaked

Preheat oven to 325 degrees F. Prepare pie shell.

Combine sugar and cornstarch in a large mixing bowl. Whisk in corn syrup, cane syrup, vanilla and eggs. Blend in pecans and figs and season with pinches of cinnamon and nutmeg. Pour filling into pie shell. Bake for 45 minutes or until the mixture is firm in the center. Cool before serving.