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pumpkin pie

Costco Pumpkin Pie Recipe Copycat

Linda Appiah
This Costco pumpkin pie recipe copycat is creamy, smooth, and delicious to delight every Thanksgiving table.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 313 kcal



  • Pie crust
  • 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
  • cup (75g) brown sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 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.


Recipe adopted from www.savorthebest.com


Calories: 313kcalCarbohydrates: 28.3gProtein: 5.4gFat: 20.1gSaturated Fat: 11.8gCholesterol: 11.8mgSodium: 255mgSugar: 7.8g
Keyword costco pumpkin pie, pumpkin pie, thanksgiving dessert
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