Instead of pumpkin pie, try this pie which is a near doppleganger for the classic Thanksgiving offering.

Willis Farm sorghum is the star of this silky custard filling made with brown sugar, cornmeal, and a touch of Burlap and Barrel Royal cinnamon and nutmeg. Baked inside a Carolina Ground all-butter crust and topped with whipped cream and a winter squash/apple compote. A stunner for the holiday table.