This Costco Pumpkin Pie recipe delivers the same creamy texture and flaky crust as the famous dessert, so you enjoy it without ever leaving home. Now, pumpkin pie this delicious isn’t just for Costco members!
When I’m baking for the holidays, I rely on the fact that everyone always loves the classics. Along with your pumpkin pie this holiday, try these timeless favorites:
- Banana Bread: Moist, flavorful, and perfect for breakfast or a snack.
- Cinnamon Rolls: Soft, gooey, and topped with rich cream cheese frosting.
- Classic Chocolate Chip Cookies: Crisp on the edges, chewy in the middle, and loaded with chocolate chips.
These crowd-pleasers are sure to make your holiday baking extra special!
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Why Costco’s Pumpkin Pie is So Famous
Costco is known for its pumpkin pie because of its incredible taste and consistency. Developed over 30 years ago by Sue McConnaha, Costco’s VP of bakery operations, this recipe has become a holiday staple for many families. Now, you can bring that same flavor to your home with this easy copycat recipe.
Ingredients in Costco’s Pumpkin Pie
My copycat Costco pumpkin pie recipe uses the same basic ingredients as Costco’s version. With Libby’s pumpkin puree and a blend of warm spices, this pie has the perfect balance of flavors.
- Dickinson’s Pumpkin: The secret behind Costco’s filling.
- Libby’s Pumpkin Puree: The go-to option for a smooth, creamy texture.
- Homemade Pumpkin Pie Spice: Make your own blend to elevate the flavor.
Make Your Own Pumpkin Pie Spice
Before I start my holiday baking, I always mix up a batch of homemade pumpkin pie spice. I use it in everything and it’s perfect for this recipe.
- 3 Tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 ½ tsp. ground allspice
- 1 ½ tsp. ground cloves
How to Make Costco’s Famous Pumpkin Pie at Home
Filling
The filling of this copycat Costco Pumpkin Pie recipe is what truly makes it special. Combining rich pumpkin flavor with warm spices, this creamy custard filling is smooth and delicious. To achieve the perfect texture, we’re using a greater portion of yolk than an ordinary pumpkin pie. The result is a luscious, creamy pumpkin pie that will rival even the best store-bought versions.
Crust
The crust is just as important as the filling, and this recipe gives you the flexibility to choose between a buttery homemade pie crust dough or a convenient store-bought version. Whether you’re using a traditional butter pie dough recipe or a pre-made crust, it’s important to pre-bake the crust. I’ll show you how to use pie weights to keep the crust from puffing up.
Pie Plate Size
One of the secrets to making this pie just like Costco’s is using a jumbo-sized pie plate. This recipe makes a large, 10-inch pumpkin pie. It’s big enough to feed a crowd, making it the perfect dessert for your Thanksgiving feast or any large gathering. The larger scale of the pie not only mimics the famous Costco version but also ensures you’ll have plenty of that creamy custard filling and flaky crust to go around. Just like the original, this copycat recipe is a holiday staple that your family will love!
How to Prepare Your Own Pumpkin for Pie Filling
If you want to make your pie truly homemade, you can prepare your own pumpkin filling. Start by choosing a sweet variety like Sugar Pie or Dickinson pumpkins, which are ideal for baking.
- Selecting the Pumpkin: Look for a small, sweet variety like Sugar Pie or Dickinson pumpkins.
- Prepping the Pumpkin: Cut the pumpkin in half, scoop out the seeds, and roast it in the oven at 375°F for 45-60 minutes, or until tender.
- Making the Puree: Once the pumpkin is cool, scoop out the flesh and puree it in a food processor until smooth. Drain any excess liquid to avoid a watery filling.
Tip: You can freeze any extra pumpkin puree in an airtight container for future baking projects.
Once your homemade pumpkin puree is ready, simply use it in place of the canned pumpkin in the recipe. Your pie will have an even richer, fresher pumpkin flavor.
Secrets to a Flaky Pie Crust
The secret to a flaky pumpkin pie crust is a pre-baked pie crust. Anytime you bake a custard pie (remember… pumpkin pie is a custard pie), you should blind bake the pie crust. Custard filling has a lot of moisture, and if the filling and crust are baked together, all that moisture will make the crust soggy.
Homemade Butter Pie Crust Recipe
My favorite butter pie crust recipe is simple and yields a crust that is both flavorful and flaky. It’s easy to make in a food processor and produces enough dough to fill a deep-dish pie plate, with a little left over for crust decorations.
You can find the full recipe and instructions for this buttery pie crust in the recipe card at the bottom of the page.
- Knead very briefly until the mixture comes together. Cover in plastic wrap and chill for at least one hour before using.
How to Cut the Perfect Slice of Pie
To cut the perfect slice of your Costco Pumpkin Pie Recipe, follow these simple steps:
- Chill the Pie: Make sure the pie is fully chilled before cutting. This helps the filling stay firm for cleaner slices.
- Use a Sharp Knife: Use a sharp knife, dipping it in hot water and wiping it dry before each cut. This helps the knife glide smoothly through the pie.
- Make the First Cut: Start in the center and cut straight down through the crust and filling. Wipe the knife clean between each slice for the best results.
- Lift with Care: Use a pie server or flat spatula to lift each slice out carefully.
- Serve with a Topping: Add a dollop of whipped cream or a scoop of ice cream to each slice for a perfect finish.
These tips will help you get a clean, perfect slice every time, making your pie look as good as it tastes.
Copycat Costco Pumpkin Pie Recipe with Homemade Pie Crust
Ingredients
For the Homemade Pie Crust
- 1 1/4 cups unbleached all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 6 Tbsp unsalted butter chilled
- 1/4 cup vegetable shortening chilled
- 3 Tbsp very cold water
- 1 Tbsp white vinegar
For the Pumpkin Pie Filling
- 1 can 15 oz Libby’s Pumpkin Puree (about 2 cups)
- 1 1/2 cups Heavy cream
- 2 Whole eggs
- 2 Egg yolks
- 3/4 cup Brown sugar
- 1 1/2 tsp Pumpkin pie spice blend or use the homemade blend below
- 1/2 tsp Salt
For the Homemade Pumpkin Pie Spice
- 1 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground allspice or cloves
Instructions
Prepare the Homemade Crust
- In the bowl of a food processor fitted with the blade attachment, place flour, salt, and sugar. Pulse until combined, approximately 30 seconds.
- Add the chilled butter and shortening. Pulse for about 8-10 quick pulses until the mixture resembles cottage cheese. The fat pieces should be well-coated in flour and approximately pea-sized.
- Pour the mixture into a medium mixing bowl and lightly sprinkle water and vinegar over the top of the fat and flour mix. Using a rubber spatula, gently fold in the liquids.
- Knead very briefly until the mixture comes together. Cover in plastic wrap and chill for at least one hour before using.
- Option: If you’re short on time, you can substitute a store-bought refrigerated pie crust or graham cracker crust instead of making your own.
Pre-bake the Pie Crust
- Preheat your oven to 325°F.
- Roll out the chilled dough and place it into a 9-inch deep dish pie plate. Crimp the edges as desired.
- Line the crust with aluminum foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and foil. Bake for an additional 10 minutes or until the crust is golden brown. Allow to cool slightly before adding the filling.
Prepare the Pumpkin Filling
- In a large bowl, whisk together the 15 oz can of Libby’s Pumpkin Puree (about 2 cups), heavy cream, whole eggs, egg yolks, brown sugar, pumpkin pie spice blend (or the homemade blend), and salt until smooth.
Pour and Bake
- Pour the smooth custard mixture into the partially baked pie crust.
- Bake in the preheated oven for 90 minutes, or until the edges are set and the center is firm but still slightly jiggly.
Cool and Serve
- Let the pie cool completely before serving to allow the flavors to meld and the texture to set. For best results, slice with a clean knife for a neat presentation.
Notes
Recipe Notes and Tips for Success
- Making Pie Crust from Scratch: Start the dough 1 hour early. Give the dough at least 30 minutes to chill before rolling out the crust. Roll out the dough into a 9-inch pie dish and crimp the edges. Allow the rolled dough to chill again for another 30 minutes.
- Blind Bake: Pre-bake the pie shell to prevent a soggy pie crust. Line the pie shell with aluminum foil and weigh it down with 2 cups of dried beans. Bake for 20 minutes at 350°F. Remove the beans and foil.
- Pumpkin Mixture: While the pie crust is baking, mix the ingredients for the pumpkin mixture following the recipe below.
- Crust Decorations: Decorate your pumpkin pie however you like! Lattice tops and small leaf cookie cutters are perfect for decorating the top of the pie this time of year. For an extra polished look, brush the decoration with egg wash and sprinkle with sugar.
- Use Parchment Paper: Place the pre-baked pie crust on a sheet pan lined with parchment. Fill with the pumpkin mixture and bake at 350°F.
The Best Pie for the Holiday Season
If this is your first time baking a Costco-style pumpkin pie, get ready for rave reviews from family and friends. Last year, I made this pie for a large family gathering, and it got so many compliments! My family said it had the most creamy texture and was the best pumpkin pie they had ever tasted! Who knows, this year I may make one just for myself and eat the whole pie!
Let me know how yours turns out in the comments below!
Gayla
Tuesday 28th of November 2023
Pie plate size?
Better Baker
Friday 8th of December 2023
Hi Gayla, thank you for asking. I use a 10 inch pie plate, but you can also use a 9 inch deep dish pie plate.