Pumpkin Miso Pie

  • 1 can pumpkin (15 ounce)
  • 1 can sweetened condensed milk
  • 1 cup half and half 
  • 3 eggs
  • 1/2 tsp cardamom
  • 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 2 tbsp CinSoy Miso Paste
  • 2 pie crust

 

  1. Blind bake your pie crusts at 350 degrees for about 15 minutes.
  2. Add pumpkin, condensed milk and half and half to a medium mixing bowl.
  3. Whisk the eggs, spices, vanilla and miso together in a small bowl until well combined. Pour the mixture into the mixing bowl.
  4. Mix on low with a hand mixer for about 1 minute. 
  5. Place pie crusts onto a sheet pan. Pour mixture into pie crusts. 
  6. Start the pie in a 425 degree oven. After 10 minutes - reduce the heat to 350 degrees for 25-35 minutes - or until a toothpick inserted into the center comes out clean. 
  7. Top with whipped cream or serve with vanilla ice cream!

 

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