Heat the olive oil in a baking tray and once hot add the pumpkin, garlic, rosemary and mushrooms. Toss through and place in the oven to roast for 15 - 20 minutes.
Steam the green beans for 4 minutes then drain and refresh in cold water.
Set the veggies, lentil and bean aside to cool.
Mix the miso with water to a smooth paste and combine in a bowl with the lentils and veggies.
Roll the pastry out and place on a pizza stone or lined baking tray. Fill the middle of the pastry with the lentils and veggies then fold it up and over the edges to form a rustic looking pie.
Bake in the oven for 20 - 25 minutes.
Note: Lentils are easier to digest than many other legumes. They have a very low GI and can help control rapidly fluctuating blood sugar levels.