Florence's Pumpkin Pie - Who's Florence?

Florence's Pumpkin Pie

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.  I think what makes this pumpkin pie stand out is the addition of sorghum.  Sheesh, we are in pumpkin season, aren't we?  Pumpkin is found in everything for a few months after Labor Day.  Pumpkin pie is a cool, delicious, soothing treat, why do we only eat it on Thanksgiving?  Usually then I'm too stuffed to really enjoy it anyway.  But so few people seem to just whip up a pumpkin pie on any other day. That's too bad.  Try out this recipe!

Florence's Pumpkin Pie

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Serves: 2 pies

Ingredients

• 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

Instructions

1. Mix all dry ingredients; add the egg yolks, sorghum and milk with mashed pumpkin.
2. Beat egg whites until stiff and fold into the mixture.
3. Bake at 350 for 1 hour.

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