This Costco pumpkin pie recipe copycat is creamy, smooth, and delicious to delight every Thanksgiving table. This Costco copycat pumpkin pie has become one of my favorite recipes.
I know Costco pumpkin pies are already in stores, which also means thanksgiving is just at the corner. When researching to write this blog post, I realize pumpkin pies are the most dessert served at thanksgiving dinner tables.
I have quite a few pumpkin recipes on my blog such as pumpkin bread, pumpkin muffins, Panera pumpkin muffin, and now this amazing pumpkin pie recipe. If Costco is sold out on the pumpkin pies as they always do, but you still want that silky, creamy, and delicious, then I got your back. I also know other people will say it is easy to get the Costco pies at an affordable price, but sometimes there is the satisfaction you get from making itself that can not be explained. In addition, this recipe can be made ahead of time, and it freezes well too.
More about the Pumpkin Pie
- Pie filling is creamy and smooth custard.
- Pumpkin pie is not overly sweet and with a hint of pumpkin spices.
- The homemade pie crust is easy to make and very flaky.
- You can made them ahead of time so you can have more time on thanksgiving for relaxing.
- This recipe also freezes well too.
Ingredients needed for the pumpkin pie
Pie crust: homemade pie crust was used. The pie crust uses a few ingredients which you may already have in your kitchen. The crust is ready in about 10 minutes but requires some chilling time for easy rolling and handling.
Pumpkin puree: canned pumpkin puree was used because it is easily available and makes a quick dessert.
Eggs: more egg yolks and only one egg are used in the recipe which gives it a silky and creamy custard taste and texture.
Heavy cream: Costco pumpkin pie uses more heavy cream to milk mixture which also helps the filling become creamy.
Sugar: brown sugar was used in the recipe, but white granulated sugar will work fine.
Spices and extract: pumpkin spice, cinnamon, black pepper, and vanilla extract were used to help the pie smell good and taste like fall.
Tips for making the best pumpkin pie every time.
Bake the pie according to the stated baking time to prevent the pie filling from cracking. The center will be wobbly when it comes out of the oven and that is fine since it will thicken as it cools down.
Use a little water at a time so you don’t end up with a very soft dough that will require more flour and become tough.
When the edge of the crust is browning quickly, you can cover foil as shown in the picture.
For more decorative edges, you will need extra pie dough to cut out the designs. I recommend you make a double pie crust, so you have more dough to design your pie.
How to Make the Best Pumpkin Pie
Pie crust: start with flour, salt, and nutmeg in a bowl, add cold butter, and use a pastry blender to cut the fat into the flour. The flour should look like breadcrumbs. Then add cold water to the mixture and mix to form a dough. Transfer the dough to a lightly floured board and use your hands to flatten it into a disc. Wrap with a pastry bag and refrigerate for about an hour or two.
Rolling and baking the Pie Crust: roll the pie dough with gentle pressure and turn it around as you roll. Roll the dough about 12 inches in diameter so that you have enough dough to design the edges. Transfer the rolled dough into the pie dish and prick holes in the bottom of the dough before baking. Then add some baking weights, dry rice, or beans to the dough and bake.
Making the pumpkin filling: while the pie crust is baking, whisk one whole egg and 3 egg yolks slightly, then add brown sugar, heavy cream, milk, pumpkin puree, extract, all the spices and whisk until combined.
Baking the Pumpkin Pie: when the pie crust is done, pour the pumpkin filling into the warm pre-baked pie crust. Bake the pie until the filling is set but a little wobbly. Bring the pie out of the oven and allow it to cool completely before serving.
Storage instructions
Pumpkin pie freezes well so you can make them ahead of time and use them as needed. You can make the crust and the filling the night before, then bake the whole pie the next day.
The pumpkin pie can be frozen for up to 3 months. When ready to use, thaw the pie overnight in the fridge.
The pie crust can also be stored in the freezer for up to 3 months, thaw overnight in the fridge and will be ready to roll the day.
Watch How to Make the Pumpkin Pie
Other Recipes You Might Like
Panera Pumpkin Muffins Recipe Copycat
Zucchini Bread (Moist and Delicious)
If you have any questions about this recipe, I will love to hear about them in the comment section below. Did you make this recipe? Let me know by leaving a review and rating below. Find me @ #theduchezkitchen- on Instagram and Facebook and YouTube.
Thanks for reading. As always, know that God loves you, and stay blessed!
Happy baking and decorating!!
Linda!!!
Costco Pumpkin Pie Recipe Copycat
Equipment
- Pastry Blender
- Rolling Pin
Ingredients
- Pie crust
- 1½ cups (180g) all-purpose flour (spooned and leveled), plus extra for work surface
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup (113g) cold butter
- ¼ cup (4 tablespoons) cold water
- Pumpkin Filling
- 1 large whole egg
- 3 large egg yolks
- 1 cup (240g) heavy cream
- ½ cup (120g) whole milk
- 1 can (15 ounces) pumpkin puree
- ⅓ cup (75g) brown sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- ⅛ teaspoon black pepper
Instructions
- Pie crust: start with flour, salt, and nutmeg in a bowl, add cold butter and used pastry blender to cut the fat into the flour. The flour should look like breadcrumbs. Then add cold water to the mixture and mix to form a dough. Transfer the dough to a lightly floured board and use your hands to flatten into a disc. Wrap with a pastry bag and refrigerate for about an hour or two.
- Preheat oven: when the pie dough is done chilling, preheat the oven to 375° F and prepare the pie dish with a little butter.
- Roll and bake the Pie Crust: roll the pie dough with gentle pressure and turn it around as you roll. Roll the dough to about 12 inches in diameter so that you have enough dough to design the edges. Transfer the rolled dough into the pie dish and prick holes in the bottom of the dough. Refrigerate the pie crust for about 15 minutes to firm up the butter in the crust. Then line the crust with parchment paper and add some baking weights, dry rice, or beans to the dough. Bake the crust in a 375° F preheated oven for 10 minutes. Pre-baking the pie crust prevents the crust from becoming soggy and the process is known as blind- baking. Which means baking pie crust without any filling.
- Making the pumpkin filling: while the pie crust is baking, whisk one whole egg and 3 egg yolks slightly, then add brown sugar, heavy cream, milk, pumpkin puree, extract, all the spices and whisk until combined.
- Bake the Pumpkin Pie: when the pie crust is done, bring the crust out of the oven and pour the pumpkin filling into the warm pre-baked pie crust. Reduce the oven temperature to 325° F and bake the pie for about 45- 50 minutes or until the filling is set but a little wobbly in the center. Bring the pie out of the oven and allow it to cool completely.
- Cool the pie for about 3 hours then cover with plastic wrap and store them in a refrigerator until ready to serve.
Leave a Reply