Costco Pumpkin Pie Recipe Copycat is a must-try if you love Costco’s rich, creamy, perfectly spiced slice of pie. This made-from-scratch version brings all the fall flavors you crave, with the bonus of making it right in your kitchen. Whether you’re prepping for a holiday feast or just want a slice of nostalgia, this copycat recipe is the ultimate fall dessert. Prepare to impress your family and friends with an easy pumpkin pie that tastes like the original!
Costco’s pumpkin pie is known for being rich and creamy, and I’ve always wanted to recreate a recipe just like it. Surprisingly, I found a gem in my mom’s cookbook—a creamy pumpkin pie recipe that uses evaporated milk and sour cream! The result? A pumpkin pie that’s even better than Costco’s iconic version!
For years, I avoided making our Thanksgiving pumpkin pie. I attempted to make a few pumpkin pies a while back but felt overwhelmed by the whole process. Between trying to master a flaky crust and dealing with uncooked filling, I happily let Costco handle it. But one thing that always bothered me about their pie was the lackluster crust.
Then, I found my mom’s old cookbooks and came across this fantastic Creamy Pumpkin Pie recipe. Excited, I made the crust and filling, but panic set in when the jiggly center appeared in the oven. I quickly searched online and found an article from King Arthur Flour on how to tell when a pumpkin pie is done. You can check out those tips below!
From that moment on, everything changed. The pie turned out incredibly delicious, with a flaky crust surpassing Costco’s. My husband even said this pie beats Costco’s, and considering he’s a huge pumpkin pie fan, I take that as a major compliment!
And by the way, I have shared many of my mom’s yummy recipes here. Check them out:
Today’s post is part of a fun Thanksgiving pie recipe blog hop! If you’re looking for some holiday inspiration, check out my fellow blogger’s recipe below this post.
Now, let’s take a look at this fabulous recipe!
If you shop at Costco, you’re probably familiar with their fantastic holiday pumpkin pies. They are creamy and beautifully spiced, and the price is irresistible—$5.99 for a large pie—which is crazy amazing.
Why Costco’s Pumpkin Pie is So Famous
Costco’s pumpkin pie is famous for its unbeatable combination of quality, size, and price. Introduced in 1987, this pie quickly became a fan favorite because of its rich, creamy filling made with a special blend of spices and 100% pure pumpkin. Unlike most store-bought pies, Costco’s version uses the same recipe year after year, creating a sense of nostalgia for loyal customers. Its massive 3.5-pound size at an affordable price has made it a must-have for holiday gatherings across the country.
So, I’m sure you’re thinking, why would I make pumpkin pie when I can just buy it at Costco? Well, here are a few reasons!
Why You’ll Love this Costco Pie Knock-Off
- Homemade Flaky Crust – The buttery, flaky homemade crust is miles better than the store-bought version, adding a delightful texture to every bite.
- No Corn Syrup – Unlike the store version, this recipe skips the corn syrup and uses natural sweeteners, which means fewer processed ingredients and a more wholesome taste.
- No Enriched Flour – This copycat pie also avoids enriched flour, using only simple, basic flour for a more natural and homemade feel. It keeps the crust as close to scratch-made as possible.
- Perfect Spice Blend – This recipe nails the balance of cinnamon, nutmeg, and ginger, creating that cozy, warm flavor we crave in pumpkin pie.
- Creamy, Rich Filling – The pumpkin filling is smooth and velvety, with just the right amount of sweetness to make each slice irresistible.
- Customizable Sweetness – You can control the sugar level to suit your taste, making it a great option for those who like less or more sweetness in their pie.
- No Preservatives – This homemade version uses fresh ingredients, so it’s a tastier pie and free from unnecessary preservatives.
- Holiday Crowd-Pleaser – Whether Thanksgiving or a cozy fall gathering, this pie is guaranteed to impress your guests and have them asking for seconds!
Ingredients in Costco’s Pumpkin Pie
- Pumpkin Puree – Made from 100% pure Dickinson pumpkins for a smooth and rich filling.
- Sugar – Adds the sweetness needed to complement the pumpkin and spices.
- Water – Helps create the right consistency in the filling.
- Eggs – Essential for binding the ingredients and giving the filling a custard-like texture.
- Enriched Flour – Used in the crust for a tender, flaky pastry.
- Nonfat Milk – Adds creaminess without extra fat, balancing the richness.
- Spices – A flavorful blend of warm spices like cinnamon, nutmeg, and cloves.
- Corn Syrup – Enhances sweetness and helps thicken the filling for a smooth consistency.
- Corn Starch – Provides thickness and stability to the filling.
- Salt – Enhances the flavor of both the filling and the crust.
- Canola Oil – Adds moisture and richness to the crust.
- Dextrose – A form of sugar that contributes to sweetness and helps with browning.
The Different Types of Pumpkin Puree
- Dickinson Pumpkin Puree – Often used by commercial brands like Libby’s, this puree is made from Dickinson pumpkins, which are technically a type of squash. Its smooth, dense texture and slightly sweet flavor make it perfect for pies and baked goods.
- Libby’s Pumpkin Puree – The most widely known brand of pumpkin puree in the U.S., Libby’s uses Dickinson pumpkins to create its signature product. Libby’s puree is known for its consistent texture, rich orange color, and reliable flavor, which is why it’s a favorite for holiday baking.
- Sugar Pumpkin Puree—Made from smaller sugar pumpkins, also known as pie pumpkins, this puree is naturally sweeter and less watery than other types. Due to its balanced flavor and smooth texture, it’s ideal for homemade pies and desserts.
- Butternut Squash Puree – Not technically pumpkin, butternut squash is often used as a substitute because of its similar texture and flavor. It’s slightly sweeter and less fibrous, offering a creamy alternative for sweet and savory dishes.
- Kabocha Squash Puree – Kabocha, or Japanese pumpkin, creates a thick, creamy puree with a concentrated sweetness. Its dense texture makes it great for hearty soups or pumpkin bread recipes.
- Field Pumpkin Puree – This puree is made from large field pumpkins primarily used for carving. It’s less sweet and more watery, making it a less popular choice for baking, though it can be helpful in savory dishes like soups and stews.
How to Make the Best Pumpkin Pie
Ingredients You’ll Need for This Creamy Pumpkin Pie
Pie Filling Ingredients
Pumpkin Puree – The base of the filling provides a rich, earthy pumpkin flavor and creamy texture.
Evaporated Milk – Adds creaminess and richness to the filling without the extra fat of heavy cream.
Eggs – Help bind the filling together and give the pie a smooth, custard-like consistency.
Sour Cream – Adds a slight tanginess that enhances the depth of flavor and gives a creamy texture.
Brown Sugar – Sweetens the filling while also adding a hint of molasses flavor, complementing the spices.
Flour – Helps thicken the filling to ensure it sets properly when baked.
Pumpkin Pie Spice – A warm blend of cinnamon, nutmeg, ginger, and cloves that gives the pie its signature fall flavor.
Salt – Balances out the sweetness and enhances the flavors of the other ingredients.
Vanilla Extract – Adds a layer of warmth and sweetness that complements the pumpkin and spices.
Crust Ingredients
Flour – The main structure of the crust creates a tender and flaky pastry when combined with fat.
Salt – Enhances the crust’s flavor and balances the filling’s sweetness.
Baking Powder – Helps to lift the dough lightly, making the crust airy and flaky.
Shortening – Provides the fat necessary for creating a flaky and tender crust.
Egg – Adds richness and helps bind the dough together, contributing to a sturdy yet tender crust.
Water – Hydrates the dough to combine the ingredients, ensuring a workable texture.
Vinegar – Helps prevent gluten formation, making the crust tender and easier to roll out.
How to Make Costco’s Famous Pumpkin Pie at Home
Pie Crust Instructions (Step-by-Step)
Step 1 – Mix Dry Ingredients
In a large bowl, mix 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
Step 2 – Add Shortening
Use a pastry cutter or your fingers to cut in 1 1/2 cups of shortening until the mixture resembles coarse crumbs.
Step 3 – Mix Egg Mixture
In a separate small bowl, whisk together 1 egg, 6 tablespoons of water, and 1 teaspoon of vinegar until fully blended.
Step 4 – Mix Well
Pour the egg mixture into the flour and shortening mixture. Stir or gently knead until the dough comes together, forming a smooth and workable dough. Avoid overmixing to keep the crust tender.
Step 5 – Roll Out Dough
Roll out the dough on parchment paper lightly sprinkled with flour, forming a circle about 1/8-inch thick. Gently lift the parchment to flip the dough into the 9-inch pie dish, peel off the paper, and press the dough into the bottom and sides. Trim any excess dough, leaving a slight overhang, and fold the edges under for a neat finish. Crimp the edges with your fingers or a fork. Set aside the pie crust for later.
Pumpkin Pie Filling Step-by-Step
Step 1 – Combine Ingredients
In a large mixing bowl, combine pumpkin puree, 1 can of evaporated milk, eggs, sour cream, brown sugar, flour, pumpkin pie spice, salt, and vanilla extract. Mix until smooth and well-blended.
Step 2 – Pour into Pie Crust
Pour the pumpkin filling mixture into the unbaked pie crust.
Step – Bake at 400°F
Preheat your oven to 400°F. Bake the pie for 25 minutes at this temperature to set the filling.
Step 4 – Lower Temperature to 350°F
After 25 minutes, lower the oven temperature to 350°F and continue baking for another 25-30 minutes or until the filling is set and a knife inserted into the center comes out clean.
Step 5 – Cool the Pie
Remove the pie from the oven and let it cool completely before serving, allowing the filling to set fully.
Costco Pumpkin Pie Recipe (Copycat)
Ingredients
Pie Crust
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1½ cup Crisco
- 1 egg
- 6 tbsp water
- 1 tsp vinegar
Pumpkin Pie Filling
- 29 ounces pumpkin puree 1 large can of pumpkin puree
- 12 ounces evaporated milk 1 large can of evaporated milk
- 4 eggs
- ½ cup sour cream
- 1⅔ cup brown sugar packed
- 2 tbsp flour
- 1½ tsp pumpkin pie spice
- 1 tsp salt
- 1 tsp vanilla extract
Instructions
Crust
- Mix Dry Ingredients In a large bowl, mix together 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
- Add ShorteningCut in 1 1/2 cups of shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Mix Egg MixtureIn a separate small bowl, whisk together 1 egg, 6 tablespoons of water, and 1 teaspoon of vinegar until fully blended.
- Mix WellPour the egg mixture into the flour and shortening mixture. Stir or gently knead until the dough comes together, forming a smooth and workable dough. Avoid overmixing to keep the crust tender.
- Roll Out DoughRoll out the dough on a sheet of parchment paper lightly sprinkled with flour, forming a circle about 1/8-inch thick. Gently lift the parchment to flip the dough into the 9-inch pie dish, peel off the paper, and press the dough into the bottom and sides of the dish. Trim any excess dough, leaving a small overhang, and fold the edges under for a neat finish. Crimp the edges with your fingers or a fork. Set aside the pie crust for later.
Pumpkin Pie Filling
- Preheat Oven to 400℉
- Combine IngredientsIn a large mixing bowl, combine 1 large can of pumpkin puree, 1 can of evaporated milk, eggs, sour cream, brown sugar, flour, pumpkin pie spice, salt, and vanilla extract. Mix until smooth and well-blended.
- Pour into Pie CrustPour the pumpkin filling mixture into the prepared pie crust.
- Bake Pie at 400℉Bake the pie at 400° for 25 minutes at this temperature to set the filling.
- Lower Temperature to 350°FAfter 25 minutes, lower the oven temperature to 350°F and continue baking for another 25-30 minutes or until the outter parts are cooked and you have only a 4-inch jiggly portion in the middle. Don't worry about the jiggly middle it will bake after removing it from the oven.
- Cool PieRemove pie from oven and cool on a baking rack. Serve warm with ice cream or whip cream.
Nutrition
The Secret to My Flaky Pie Crust
Vinegar is a secret ingredient in pie crusts, creating a flaky, tender texture. Here’s how it works:
When you add vinegar to your dough, it helps prevent the overdevelopment of gluten. Gluten forms when water and flour mix; while some gluten is necessary to structure the crust, too much can make it tough. The acidity of the vinegar slightly weakens the gluten strands, allowing the dough to remain soft and easier to roll out without becoming tough. Additionally, vinegar adds a subtle tenderness to the crust, helping it retain that delicate, flaky texture we all love.
Vinegar is like a safeguard, ensuring your crust stays tender and flaky, even if you mix it just a little more than necessary!
Tips For a Better Pumpkin Pie
Refrigerate The Pumpkin Pie Filling
For an even better pumpkin pie, try refrigerating the filling overnight. Spices develop their best flavor when given time to “bloom,” releasing their full aroma and depth as they combine with liquid. Chilling the filling overnight gives the spices time to enhance and mellow, creating a smoother, more balanced blend. Any harsh or sharp flavors soften, leaving you with a perfectly harmonious and flavorful pie.
Prevent Spillage
To prevent pie filling spillage, make sure your pie dish is placed on a sturdy baking sheet before filling it, making it easier to transfer to the oven. Avoid overfilling the crust—leave about 1/4 inch of space between the filling and the top of the crust to allow for expansion during baking. Finally, move the pie gently and avoid sudden movements when transferring it to and from the oven to keep the filling steady.
Prevent Over Baking
The key to perfectly baked pumpkin pie is knowing when to remove it from the oven, which can be tricky due to the jiggly center. When the pie is done, the outer edges should be set, but the center should still have a slight jiggle, similar to how gelatin moves. This four-inch jiggle indicates the pie will finish setting as it cools, preventing overbaking. Waiting until the entire pie is firm in the oven may overcook, leading to a dry or cracked filling. So, once the center wobbles slightly when gently shaken, it’s time to take it out!
Pie Plate Size
Costco’s pumpkin pie is famously large at 10 inches, but if you’re using a 9-inch pie plate, like the beautiful Emile Henry, your pie will still turn out fantastic. Emile Henry pie plates are known for their even heat distribution, which helps the crust bake up golden and flaky while the filling sets perfectly without overbaking. The slightly smaller size also means your pie might be a little thicker, which can make each slice even more satisfying. Plus, the high-quality ceramic ensures your pie tastes amazing and looks stunning when served!
The Spruce Eats tested pie plates, and Emile Henry was their top pick!
Here’s what The Spruce Eats said in their review:
“The ceramic provides great heat retention for a perfectly browned pie crust evenly baked from center to edge. It’s also resistant to temperature changes and can be used in the oven up to 520 degrees and under the broiler. And, of course, it’s just downright pretty and looks great on the buffet table.”
Thank you so much for stopping by! I hope you can make this delicious Costco pumpkin pie recipe copycat for Thanksgiving this year.
It’s the perfect dessert to wow your family and friends with a homemade touch that’s better than the store-bought version. I’m already planning to bake one, and I know my husband and son will be my biggest fans (and toughest critics!).
There’s nothing quite like the aroma of a freshly baked pumpkin pie filling the house during the holidays. Enjoy, and happy baking!
Cheers,
Photo Credits: MyPhotography.com
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