Sorghum-Sweetened Cushaw Pie

Makes 1 9-inch pie

Sorghum-Sweetened Cushaw Pie

We'd never heard of cushaw -- let alone cushaw pie -- until we stumbled on this recipe from the delightful blog Friends Drift Inn. Author Joyce Pinson writes that green striped cushaw -- sometimes called Tennessee sweet potato squash -- is sweeter than pumpkin, and gets better with the addition of bourbon and sorghum. An Appalachian tradition, Pinson says there was a time when cushaw was preferred over pumpkin.


  • 1 unbaked 9-inch pie shell
  • 2 ½ cups roasted, cooked and mashed cushaw*
  • ¼ cup heavy cream
  • 2 large eggs beaten
  • ½ cup sugar
  • ½ cup sorghum
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice
  • 3 tablespoons orange zest
  • 1 tablespoon bourbon


Preheat the oven to 450 F. In a large bowl, mix together all the ingredients. Pour the mixture into the unbaked pie shell. Cook for 10 minutes at 450 F. Reduce heat to 350 F, cover pie crust edges with a collar of aluminum foil and bake for another 40 minutes or until the middle jiggles slightly.

Cool and serve at room temperature.

*To roast the cushaw: Cut it up and clean out the seeds. Drizzle with olive oil and roast in a 450 degree oven until soft, about 40 minutes. Scrape the flesh from the cushaw with a fork, and puree. Freeze the remainder of the puree for another use.

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