In a large bowl, stir together all of the crust ingredients until well combined.

Press the mixture into the bottom of a round pie/ tart pan.

Place in the freezer to harden while you prepare the rest of the pie (can sit in the fridge/ freezer overnight if desired).

Make the filling by stirring together the greek yogurt, mascarpone cheese, and honey until fully combined.

Pour the yogurt mixture into the pie crust and let sit in the fridge for 4 hours to harden.

Once ready to serve, slice your figs and place them on top of the tart with a sprinkle of pumpkin seeds and an optional drizzle of honey.

*The tart is quit sweet so if you think you might want it less sweet, you could try just putting in 1/8 cup of the honey and then adding more to taste if desired.

Do not put the figs on the pie until ready to serve.

The pie itself will last a few days in the fridge but the cut figs will go bad and start to shrivel up after just one day. If you want to enjoy it over a few day period, I recommend cutting the figs for topping as you enjoy each slice.