Pumpkin pie is one of those desserts that just feels like home. I always say some recipes are seasonal, but this one… this one is for the whole year. My son absolutely loves pumpkin pie — if he could, he would eat a slice every single day. And the cutest thing happened this time: the moment he saw me making it, he got so excited. He kept peeking into the kitchen with that little smile, asking, “Is it almost ready?” Those are the moments that make cooking feel extra special for me.

There’s something comforting about baking a pie from scratch. The smell of warm spices filling the house, the buttery crust, the creamy pumpkin filling… it creates the kind of atmosphere that makes everyone slow down for a moment. And honestly, watching my son light up over something homemade reminds me exactly why I love cooking.

This recipe is very close to my heart because it’s simple, cozy, and full of love. The crust comes together quickly in the food processor, and blind baking keeps it perfectly crisp — no soggy bottoms here. The filling is just one bowl: pumpkin purée, condensed milk, pumpkin butter, warm spices, eggs… everything you need for that classic, creamy pumpkin pie.

And the truth is, this pie always tastes even better the next day, which makes it perfect for Thanksgiving prep or any busy week when you still want something sweet. Serve it with whipped cream or vanilla ice cream, and trust me — it disappears fast. Especially in my house.

Make it for the holidays, make it for your family, or make it just because your kid gets excited seeing you in the kitchen. Those little moments matter more than anything.