Pumpkins are not only the fall focal point for autumn decorations in the yard at our family farm, but like so many holiday menus, also the highlight for Thanksgiving dinner's dessert finale.

My dad, Chester, is particular about his pumpkin pie preferences and requests less emphasis on spices so the true flavor the pumpkin is the focus of the pie filling served up in each slice. His tastes developed decades ago from Grandma Potempa's pumpkin pie pantry recipe, during his youth in the Great Depression when spices were sparingly used.

Last weekend we lost someone who ranked as a caring and colorful personality in her kitchen who was loved by all. It is her pumpkin pie recipe showcased for this week's recipe.

Seigle “Tootsie” Marsh, of Cedar Lake, died at age 84 on Nov. 13, with Jack, her husband of 67 years at her side. Her son, Leroy Marsh, the head football coach at Munster High School, and his wife, Jamie, will help keep her family recipes, traditions and memory alive, as will her daughter Twila Marsh along with the grandchildren she so cherished.

Tootsie was one of 13 children raised in Kentucky on a farm where her chores included milking cows, raising chickens and tending to goats. Her father was the town sheriff and judge, and her mom was a schoolteacher in a one-room schoolhouse. She learned a number of favorite ages-old sayings from her parents. The one she used so often to teach patience, including in her own occupation as a hairdresser, was to say: “Don't rush the monkey or there will be no show.” At her funeral service, the closing song was “I'll Fly Away,” by Johnny Cash.

Twila helped select the recipe for pumpkin pie.

“It was difficult to find any of her recipes that didn't included bacon lard as an ingredient,” Twila said. “That was her favorite secret ingredient she would add to everything.”

I know readers will enjoy this special recipe from the kitchen of a special lady.

Columnist Philip Potempa has published three cookbooks and is the director of marketing at Theatre at the Center. Mail your questions to From the Farm, P.O. Box 68, San Pierre, IN 46374.

pmpotempa@comhs.org

Tootsie's Delicious Pumpkin Pie

Makes 2 pies, 8 servings each.

3 1/2 cups pumpkin

1 1/2 cups white granulated sugar

4 eggs

4 tablespoons butter

1 teaspoon cinnamon

1/2 teaspoon ginger

1 teaspoon nutmeg

1 teaspoon salt

3 cups milk (hot)

2 9-inch prepared refrigerated pie crusts

Whipped cream for serving garnish

1. Line the bottom of two 9-inch pie pans with prepared pie crusts.

2. Mix together all of the filling ingredients except the hot milk. Gradually mix in milk until filling is combined and smooth. Pour into the pie crusts.

3. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes or until filling is firm.

4. Allow pies to cool before serving. Serve with whipped cream.