BATON ROUGE, La. (BRPROUD) – These days, humid temperatures have been replaced by crisp breezes that wrap themselves around trees with falling orange and yellow leaves, a sure signal that Louisiana is well into the fall season.

And as fall marches on, so does our obsession with all things pumpkin.

Hence, the annual celebration of National Pumpkin Day on October 26.

According to National Day Calendar, the holiday set aside to honor this beloved winter squash can be observed by visiting a local pumpkin patch.

If you’re in the capital area, Baton Rouge Family Fun says pumpkin patches can be found at:

The Pop-up Pink Pumpkin Patch at Baton Rouge general

Location(s): Mid City Campus 3600 Florida Boulevard and Bluebonnet Campus 8585 Picardy Avenue

Date(s): There is no set date for the arrival of the pumpkin patch, they ‘pop up’ by surprise throughout the month of October.

The Walker Pumpkin Patch

Location: Sidney Hutchinson Park, 13750 Ball Park Rd, Walker, LA 70785 (in the Challenger’s Field area)

Date(s): Monday – Friday: 3pm to 8pm / Saturday: 10am to 6pm / Sunday: 12pm to 6pm

Hallow Jack’s Pumpkin Patch

Location: 6834 Magnolia Bridge Road Denham Springs, LA 70726

Date(s): Monday – Throughout the month of October

Of course, you may not be in the mood to visit a pumpkin patch. If not, you can still observe National Pumpkin Day by enjoying a delicious slice of pumpkin pie.

A recipe is found below.

Homemade Pumpkin Pie

Recipe Source: The Today Show, Curtis Stone

Link: The Today Show Website

Ingredients

  • 1 disk Buttery Pastry Dough
  • 2 1/2 cups pumpkin puree
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1/4 cup packed golden brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup heavy cream
  • Sweetened whipped cream, for garnish

Directions

TO MAKE THE CRUST:

Unwrap dough (recipe here) and set it on floured surface. If dough is too cold and firm to roll out, let it stand at room temperature, covered, until it softens slightly. Roll out dough, rotating it and dusting surface with flour to prevent dough from sticking, until dough is about 13 inches in diameter. Brush away excess flour. Place rolling pin on edge of dough that’s farthest away from you, and gently and loosely roll dough around pin toward you, until you have half of it on pin. Lift pin over edge of 9 1/2-inch-diameter glass pie dish. Unroll dough over dish, draping and centering it over dish. Lightly press dough into dish. Fold edge under and crimp decoratively. Cover and refrigerate pie shell until ready to fill.

Move oven rack to lowest position in oven* then preheat oven to 425 degrees F.

MEANWHILE, TO MAKE THE FILLING:

In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, salt, cinnamon, ginger, nutmeg and cloves to blend. Whisk in heavy cream. Pour pumpkin mixture into prepared pie shell.

Place pie dish on lowest rack of oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking pie until filling is just set and slightly puffed, and crust is golden brown, about 45 minutes. Filling will jiggle slightly when pie is gently jostled. Transfer pie to rack and cool until slightly warm or room temperature.

TO SERVE:

Cut pie into wedges. Top with whipped cream and serve.

*Note: Placing the pie on the lowest rack of the oven helps ensure the bottom crust bakes through properly.