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
- Blind bake your pie crusts at 350 degrees for about 15 minutes.
- Add pumpkin, condensed milk and half and half to a medium mixing bowl.
- Whisk the eggs, spices, vanilla and miso together in a small bowl until well combined. Pour the mixture into the mixing bowl.
- Mix on low with a hand mixer for about 1 minute.
- Place pie crusts onto a sheet pan. Pour mixture into pie crusts.
- 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.
- Top with whipped cream or serve with vanilla ice cream!