Roasted Pumpkin Miso Tart

There’s something magical about roasted pumpkin — sweet, earthy, and deeply caramelized — especially when paired with the savory richness of white miso. This Roasted Pumpkin Miso Tart brings those flavors together in a buttery brown-butter crust, creating a dessert that’s equal parts cozy and refined. The miso adds a gentle umami undertone that enhances the pumpkin’s natural sweetness, while a touch of honey on top gives it a beautiful golden finish. It’s fall comfort with a little Japanese twist — simple to make, but impressive enough for any gathering. Let’s get cookin’!

INGREDIENTS

BROWN BUTTER CRUST
1½ cups (160g) salted buttery crackers, finely crushed
6 tbsp (85g) unsalted butter
1 tsp white miso paste

ROASTED PUMPKIN MISO FILLING
12oz (340 g) cream cheese, softened
¾ cup (150 g) light brown sugar
2 large eggs
1 cup (240 ml) pumpkin purée
2 tbsp white miso paste
1 tsp good vanilla extract or vanilla bean paste
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
2 tbsp heavy cream or sour cream

MISO WHIPPED CREAM TOPPING
1 cup (240 ml) heavy cream, chilled
1 tbsp confectioners sugar or maple syrup
1 tsp white miso paste
1 tsp good vanilla extract or vanilla bean paste

Instructions

Making the crust

1. Brown the butter: Melt over medium heat until foamy, nutty, and golden. Off heat, whisk in the miso until smooth.

2. Combine crumbs, sugar, and the miso-brown butter. Stir until evenly moistened.

3. Press firmly into a 10-inch (25 cm) tart pan with a removable bottom. Press up the sides too.

4. Bake at 175 °C / 350 °F for 10 minutes. Let cool slightly while you make the filling.

Filling + baking + glazing

1. Place pumpkin purée in a saucepan and reduce down on medium high heat for about 10 minutes to extract that roasted pungent pumpkin flavor. 

2. Beat cream cheese and brown sugar until fluffy (2–3 min).

3. Add eggs one at a time.

4. Mix in roasted pumpkin, miso, vanilla, and spices.

5. Stir in cream or sour cream until smooth.

6. Pour into the pre-baked crust and smooth the top.

7. Bake 25–30 min at 175 °C / 350 °F, until edges are set and center is slightly wobbly.

8. Combine honey with a splash of water and use a pastry brush to gently brush the honey wash over the top of the still warm tart.

Assembly

1. Whip cream and sugar to soft peaks.

2. Gently fold in miso.

3. Spoon or pipe on the cooled tart.

• Optional: add a pinch of flaky salt on each slice for a restaurant-level finish. Enjoy!

Follow @injoskitchen on Instagram to watch recipes come to life!