Mom’s Pumpkin Pie Recipe

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As we gather around the table, grateful with blessings and loved ones, traditions are present throughout our meal and holiday.  Pumpkin pie is a standard to follow any Thanksgiving feast, but there are many variations on this classic recipe.  I asked my hubby which recipe he’d like me to make this year and he requested my mom’s pumpkin pie recipe.  I have tried other more complex recipes and he claims it just doesn’t taste as good; not enough pumpkin flavor, over spiced, not sweet.  Mom’s recipe is the best!

I like to utilize our farm produce or source local supplies when cooking, but sometimes a girl has got to use canned pumpkin. Never fear, Libby‘s 100% pure pumpkin is here; literally.  Illinois grows more ornamental and canning type pumpkins than any other state.  Chances are, the very pumpkin puree I’m using is not only produced in my state, but the pumpkins were probably grown here too!  So, even though I am using canned pumpkin, it is local and the best product out there on the market.

Pumpkin Pie Filling

  • ½ Cup sugar
  • 2 Eggs
  • 1 ½ Cups pumpkin puree (1 small can of Libby’s)
  • 1 Cup milk
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp ginger
  • ¼ tsp ground nutmeg

*1 pre-made pie crust or your favorite recipe
*whipped cream to top

Simple Homemade Whipped Cream Topping

  • 1 Cup heavy whipping cream
  • 1/2 Cup sugar
  • 1 tsp vanilla

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Lay your pie crust out into a 9” pie plate. In a mixing bowl add dry ingredients.  Add pumpkin puree, milk, and eggs.  Mix until combined, then pour filling into your pie crust.  Bake @ 375° for 40-50 minutes.

Helpful Kitchen Tip: I use a pie crust protector while my pie is baking.  This prevents the crust from over browning. I remove it when I have about 5 minutes left to give it the perfect hue of freshly baked. I also cover my pie half way through with foil so the pie doesn’t brown on top.

For the whipped topping, simply beat heavy whipping cream on high until it becomes thick (about 2 minutes on speed six for Kitchenaid mixer).  Add sugar and vanilla until thoroughly combined.

If you’d like more pumpkiny goodness ideas and inspirations, check out my Purely Pumpkin board and follow Drake Farm on Pinterest.

Blessings and love to you and your family this holiday season!

Baked Pumpkin French Toast

pumpkin french toast bake 01An easy overnight French toast bake with the seasonal flavor of pumpkin.  Oh so easy, and oh so Dee-lish!

Ingredients
1 large loaf French Bread (about 16 slices) or two mini loaves

CREAM CHEESE FILLING

  • 1 (8 oz) cream cheese, softened
  • 1/2 Cup sugar
  • 1/2 Cup pumpkin puree
  • 1 tsp vanilla
  • dash salt

PUMPKIN MIXTURE

  • 4 eggs
  • 1 Cup half and half
  • 1/3 Cup sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 Cup pumpkin puree
  • 2 T butter
  1. Butter a 9 x 13 baking dish.  Slice bread into ½ inch slices stacking two pieces on top of each other and place in dish.
  2. Beat cream cheese until smooth. Add ½ Cup sugar, 1 tsp vanilla and salt.  Optional – add 1/2 Cup of pumpkin puree, beat to combine.
  3. Lay out 8 pieces of bread. Divide cream cheese mixture over bread. Spread on slice of bread and top with another slice of bread to create cream cheese stuffed French toast.
  4. Make the pumpkin mixture by beating the eggs. Add the rest of the ingredients and whisk together. Pour over stuffed French toast.
  5. Top each piece of French toast with half a slice of butter.
  6. Cover with plastic wrap and refrigerate over night, or for several hours.
  7. In the morning bake uncovered at 400 degrees for 25-30 minutes.
  8. Serve with warm maple syrup and a dollop of whipped cream!  I also add pecans fresh from our farm!