Are you looking for a pumpkin pie recipe? Look no more! This is actually my mom’s recipe, and the pie you see in the photo above is her creation.

My mom and dad are pretty picky particular about their pumpkin pie, which bodes well for the rest of us. When my mom found this recipe years ago, she stopped her search and has made this pie ever since. It is the perfect light, but not too light, texture and the spices compliment the pumpkin so perfectly.

So now that you have a recipe for an excellent pie crust, take out your blender* and whip this right up!

Rudy’s Favorite Pumpkin Pie
1 1/2 c. cooked or canned pumpkin
1/4 c. white corn syrup
2 eggs
1/2 c. evaporated milk
2 T. butter
1/2 c. hot milk
1/2 c. brown sugar, firmly packed
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. nutmeg
1/4 t. ground ginger
1/8 t. cloves
1 pie crust (unbaked)

Preheat oven to 425 degrees. Drop the butter into the same measuring cup with the hot milk, to melt and combine. Put all ingredients in blender and blend well. Pour into unbaked pie crust. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees and bake 35 minutes longer or until knife inserted comes out clean.

*My Grandma Nisly taught my mom that using the blender for pumpkin pie makes a huge difference in the texture of your pumpkin pie. The result is creamy deliciousness!