Miso Pumpkin Pie

Featuring @sharedcultures Honeynut Squash Modern Miso
A collaboration with Aidan (@gingerwitch_) of Loquat Bakery and Bri (@brirae) of Greens Restaurant
Makes: One 9-inch pie Note: This recipe is for the filling only. Pie shell and whipped cream not included.

Ingredients – Miso Pumpkin Pie Filling

• 16 oz pumpkin purée (fresh or canned)
• ¼ cup @sharedcultures Honeynut Squash Modern Miso
• 158 g brown sugar
• 1 tbsp vanilla extract
• 1 tbsp pumpkin pie spice
• ¼ tsp white pepper
• 2½ large eggs
• 18 g egg yolks (about 1 large yolk)
• 1 cup heavy cream
• Small pinch of salt, to taste
  

Method

1. Preheat the oven to 325°F (165°C).
   
2. Mix the base:
   In a large mixing bowl, whisk together pumpkin purée, miso, brown sugar, vanilla, pumpkin pie spice, and white pepper until smooth.
   
3. Incorporate the eggs:
   Add the eggs and egg yolk gradually, mixing well between additions.
   
4. Scrape down the bowl to make sure everything is fully combined.
   
5. Add the cream:
   Slowly stream in the heavy cream while mixing, until fully incorporated.
   
6. Taste and adjust:
   Taste the filling and add a pinch of salt if needed
   
7. Blend:
   Use an immersion blender to blend the mixture until ultra-smooth and lightly aerated.
   
8. Bake:
   Pour the filling into a pre-baked or unbaked pie shell (depending on your preference).
   Bake at 325°F for 45–60 minutes, or until the center is just set and the surface is slightly firm to the touch.
   
9. Optional topping:
   Before serving, sprinkle with Koji Black + White Sesame Brittle for an elevated crunch and umami finish.