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We are so excited to share the recipe for our Miso Pumpkin Pie from our 2022 Thanksgiving collaboration with our two very talented friends, Aidan (@gingerwitch_) and Bri (@brirae), and Green House Bakery, one of the finest bakeries in the Bay Area.


In this recipe, we used our very own Honeynut Squash Modern Miso. Please note that this recipe does not include the recipe for the pie shell or whipped cream.

Ingredients for Miso Pumpkin Pie Filling

Recipe for One (1) Pie

  • 16 oz Pumpkin

  • 1/4 cups Shared Cultures Miso

  • 158 grams Brown sugar

  • 1 tablespoon Vanilla

  • 1 tablespoon Pumpkin pie spice

  • 1/4 teaspoon White pepper

  • 2.5 Eggs

  • 18 grams Egg yolks

  • 1 cups Heavy cream

  • 1 Small pinch of salt to taste 



  1. Preheat oven to 325 degrees F. 

  2. Combine Pumpkin, miso, brown sugar, vanilla, and spices in a mixing bowl and stir with a whisk until smooth.

  3. Slowly add the eggs, a few at a time, while continuing to mix.

  4. Scrape the edges of the bowl to ensure all ingredients are mixed thoroughly. 

  5. Stream in heavy cream.

  6. Taste and adjust for salt as needed.

  7. Blend with an immersion blender until completely smooth and lightly aerated.

  8. Fill shells and bake at 325 degrees F for 45-60 minutes. 

As a finishing touch, sprinkle on some Koji Black + White Sesame Brittle to take your miso pumpkin pie to the next level!

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