I am not sure who Florence is and the writer never says, but she must make good pie to have one named after her! This is a recipe on a sheet of recipes sent to me from an Amish woman in Pennsylvania name Edna Schrock. Â I think what makes this pumpkin pie stand out is the addition of sorghum. Â Sheesh, we are in pumpkin season, aren't we? Â Pumpkin is found in everything for a few months after Labor Day. Â Pumpkin pie is a cool, delicious, soothing treat, why do we only eat it on Thanksgiving? Â Usually then I'm too stuffed to really enjoy it anyway. Â But so few people seem to just whip up a pumpkin pie on any other day. That's too bad. Â Try out this recipe!
- 1 cup sugar
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 3 egg yolks
- 2 cups sorghum
- 4 cups milk
- 3 egg whites, beaten
- 2 cups mashed pumpkin
- 2 unbaked pie crusts
- Mix all dry ingredients; add the egg yolks, sorghum and milk with mashed pumpkin.
- Beat egg whites until stiff and fold into the mixture.
- Bake at 350 for 1 hour.
june
can you tell me what kind of sorghum you use is it flour or sweetener not sure what it is
Kevin
sorghum molasses