This Costco pumpkin pie recipe copycat is creamy, smooth, and delicious to delight every Thanksgiving table. This homemade Costco copycat pumpkin pie has become one of my favorite recipes.
I know Costco pumpkin pies are already in stores this time of year, which means Thanksgiving is just around the corner. When researching to write this blog post, I realized pumpkin pies are the most common dessert served at Thanksgiving dinner tables and throughout the holiday season.
I have many pumpkin recipes on my blog, such as pumpkin bread, pumpkin muffins, Panera pumpkin muffins, 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 have your back. I also know other people will say it is easy to get a store-bought pumpkin pie at an affordable price, but sometimes, there is the satisfaction you get from making it that can not be explained. In addition, this recipe can be made ahead of time, and it freezes well, too. The best part is that you do not need a Costco membership for this recipe.
What is Costco’s Pumpkin Pie
Costco’s pumpkin pie is an egg-based custard pie made with uncooked liquid filling containing eggs. The eggs coagulate when the pie is baked, making it set or firm.
According to Costco connection, Costco has used Dickinson pumpkins for making their pies since the first pumpkin pie was made in 1987. This type of pumpkin gives the pie a unique flavor and taste, which is difficult to achieve at home with homemade pumpkin puree.
Even though we can’t produce the same recipe, this copycat is as close to the real thing (original recipe) as possible. This is because this recipe uses Libby’s canned pumpkin puree made from Dickinson’s pumpkins.
More about the Costco’s Pumpkin Pie
- Pumpkin filling is creamy and smooth custard from the extra egg yolk used.
- 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 make them ahead of time to 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 butter pie crust uses some ingredients 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 readily available and makes a quick dessert.
Eggs: more egg yolks and only one egg are used in the recipe, giving 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 pie spice, cinnamon, black pepper( the secret ingredient for the pie filling I learned from Sally’s baking addiction blog), and vanilla extract were used to help the pie smell good and taste like fall.
How to Make Homemade Pumpkin Pie Spice
Homemade pumpkin spice is very easy to make, and all you need is 5 minutes and 5 common spices. These can be used for making fall cookies, breads, pies, cakes, and drinks. Pumpkin spice can be kept for a while, so it is important to use fresh spices with their smell and scent intact.
Here is the list of ingredients needed: 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons of allspice, and 11/2 teaspoons ground cloves.
Add all the ingredients to a mixing bowl and whisk until well combined. Measure the amount needed to make the pumpkin pie and store the remaining in an airtight container.
Tips for Making the Best Classic Pumpkin Pie Recipe
Bake the pie according to the baking time to prevent the filling from cracking. The center will be wobbly when it comes out of the oven, which is fine since it will thicken as it cools down.
Use a little water at a time when mixing the pie crust dough 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 it with foil, as shown in the picture, or a pie shield.
For more decorative edges, you will need extra pie dough to cut out the designs. I recommend you make a double pie crust to have more dough to design your pie.
Allow the ingredients to come to room temperature before using.
How to Make the Best Costco Pumpkin Pie
Step 1: Making the Pumpkin Pie Crust
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 until your butter pie dough recipe is ready to roll.
Step 2: Rolling and Baking the Pie Crust
Rolling And Baking the Butter 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.
Prebake the Pie Crust
The pie crust for this pumpkin custard pie crust needs to be prebaked before adding the filling. Transfer the rolled dough to the pie dish and prick holes in the bottom with a fork. You can put the dough into the refrigerator to firm it up before proceeding if it is soft.
Then, line the dough with parchment paper and spread dried beans, rice, or pie weights over the bottom. Weighing down the crust or pastry prevents it from puffing and losing its shape during baking. This process is called blind baking, which means baking the crust without filling.
Step 3: Making the Creamy Custard Filling
Making The Creamy Pumpkin Pie filling: while the pie crust is baking, whisk one whole egg and 3 egg yolks slightly (keep the egg whites for other recipes), then add brown sugar, heavy cream, milk, pumpkin puree, extract, all the spices and whisk until combined.
Step 4: Baking the Homemade Pumpkin Pie
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 and the pie crust is golden brown. Bring the pie out of the oven and allow it to cool completely before serving. For the best results, start baking the pie at a high heat and then reduce the heat to medium-low heat after 10 minutes.
How to Tell When Pumpkin Pie is Done
Sometimes, it is tricky to test for doneness in a homemade pumpkin pie to prevent overbaking. Here is how to do it:
- Shake the pie very gently. If it is no longer liquid, then it is done. The center will still be slightly soft but will continue to cook in its heat after removing it from the oven.
- The other option is to insert a thin knife 1 inch from the center and take the knife out. If the knife comes out clean, then the pie is cooked.
- The last option is to check the temperature of the filling with an instant thermometer. The internal temperature should read 180 F, then you know your pie is done.
Substitutions and Variations
You can easily substitute one ingredient for another in most recipes, but I always recommend making the food according to the recipe first. Then, you can add or subtract ingredients as you go along.
For this recipe, you can easily replace the pumpkin puree with sweet pumpkin puree to make sweet potato pie.
You can replace the milk and cream with full-fat coconut milk or almond milk.
This recipe has homemade all-butter pie crust; you can use store-bought crust.
For a unique look and taste, you can swirl cream cheese into the pumpkin pie filling before baking to create a marble pattern.
Make mini pumpkin pies for individual servings, and you can replace the sugar with natural sweetener for a healthier alternative.
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 next day.
What to Serve with Pumpkin Pie
Pumpkin pie pairs well with a variety of flavors, and below are a few of my favorite ones. Custard pies are much easier to slice after chilling it for atleast 2 hours.
- Served with the classic meringue or flavored one.
- You serve the pie with cranberry sauce for a perfect flavor profile.
- This pumpkin pie can be served with whipped cream, vanilla ice cream, or caramel sauce.
Costco’s Pumpkin Pie Recipe Video
Other Recipes You Might Like
If you have any questions about this recipe, I would 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, Facebook, and YouTube.
Thanks for reading, and stay blessed!
Happy baking and decorating!!
Costco Pumpkin Pie Recipe Copycat
- Pastry Blender
- Rolling Pin
- 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
- 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.