Costco Pumpkin Pie Recipe (Copycat)

This Costco Pumpkin Pie Recipe Copycat has the creamy pumpkin filling, warm spices, and classic flavor we all love in Costco’s famous pie. I wanted to make a homemade version that has that same smooth texture and delicious fall flavor, and this recipe comes pretty close! It’s an easy pumpkin pie to make for Thanksgiving, the holidays, or anytime you’re craving a classic slice of pumpkin pie.

Costco’s pumpkin pie is known for its smooth, creamy filling, and I’ve always wanted to recreate something similar at home. Then I came across a pumpkin pie recipe in one of my mom’s old cookbooks that caught my attention. It uses evaporated milk and sour cream, which creates the creamiest pumpkin filling with just the right amount of richness. It reminded me so much of the classic Costco pumpkin pie that I knew I had to share my homemade version.

Why I Made My Own Costco Pumpkin Pie

For years, I avoided making pumpkin pie for Thanksgiving. I had tried making a few in the past, but between getting the crust just right and figuring out when the filling was actually done, I was more than happy to let Costco handle dessert.

The one thing I always wished was better, though, was the crust. I love Costco’s creamy pumpkin filling, but I wanted that same style of pie with a flaky homemade crust.

Then I found a creamy pumpkin pie recipe in one of my mom’s old cookbooks and decided to give homemade pumpkin pie another try. Everything was going well until I looked in the oven and saw that jiggly center! I immediately searched for advice and found King Arthur Baking’s tips for knowing when pumpkin pie is done. I’ve included what I learned farther down in this post because it made all the difference.

The pie came out creamy and delicious with the homemade crust I had been hoping for. My husband, who is a huge pumpkin pie fan, even said he prefers this one to Costco’s—and I’ll happily take that compliment!

More Recipes From My Mom’s Cookbooks

Finding my mom’s old cookbooks has brought back so many wonderful recipes. A few more family favorites I’ve shared are my Banket Recipe, Amy’s Almond Cookies, and Crunchy Crispy Chocolate Chip Cookies.

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Why Is Costco Pumpkin Pie So Popular?

There’s a reason Costco pumpkin pie has become such a Thanksgiving favorite. The filling is smooth and creamy with just the right amount of pumpkin spice, and the oversized pie makes it an easy dessert for a holiday crowd. I’ve always loved the filling, which is exactly what inspired me to try creating a homemade version.

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 Make a Copycat Costco Pumpkin Pie at Home?

There are plenty of times when grabbing a Costco pumpkin pie is convenient, but I love being able to make this homemade version for Thanksgiving and the holidays. Here are a few things that make it special:

• Flaky Homemade Crust – This is probably my favorite reason to make pumpkin pie from scratch. The buttery, flaky crust is such a nice contrast to the smooth and creamy filling.
• Creamy Pumpkin Filling – Evaporated milk and sour cream give this pie an incredibly smooth, rich texture without making the filling feel too heavy.
• Warm Pumpkin Pie Spices – Cinnamon, ginger, nutmeg, and cloves give the filling that classic spiced pumpkin flavor we all associate with Thanksgiving.
• Made Completely From Scratch – There’s something special about bringing a homemade pumpkin pie to the Thanksgiving table, especially when you can make much of it ahead of time

What Are the Ingredients in Costco Pumpkin Pie?

I checked the ingredient label on a Costco pumpkin pie to see what actually goes into their famous holiday dessert. Here’s what I found on the label:

• Pumpkin – The first ingredient listed in the filling.
• Water
• Sugar
• Dry Skim Milk
• Glucose Solids
• Dried Whole Egg
• Flour
• Whey Powder
• Modified Tapioca Starch
• Canola Oil
• Modified Cornstarch
• Salt
• Agar
• Potassium Sorbate
• Spices

The crust contains flour, shortening (palm and soya oils), water, sugar, and salt. The pie also has a glaze made with ingredients including water, sugar, corn syrup, pectin, and citric acid.

According to the label, the pie contains milk, egg, wheat, and sulfites and may contain soy, sesame, tree nuts, and peanuts.

Of course, my homemade copycat version doesn’t use exactly the same ingredients. Instead, I use everyday baking ingredients to recreate that smooth, creamy pumpkin filling and warm spiced flavor at home.

What Pumpkin Puree Should I Use?

For this pumpkin pie, I recommend using 100% pure canned pumpkin, such as Libby’s. Canned pumpkin has a thick, consistent texture that works beautifully in the creamy filling and also makes this recipe incredibly easy to prepare.

Just make sure you buy pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, while pure pumpkin allows us to control the sweetness and spices in this recipe.

You can also use homemade pumpkin puree, but it may contain more moisture than canned pumpkin. If your homemade puree is watery, strain off some of the excess liquid before adding it to the filling.

How to Make a Copycat Costco Pumpkin Pie

Ingredients You’ll Need

Pumpkin Pie Filling

Pumpkin Puree – Use 100% pure pumpkin, not pumpkin pie filling.

Evaporated Milk – Gives the filling its smooth, creamy texture.

Eggs – Help the custard filling set as it bakes.

Sour Cream – Adds richness and makes the filling especially creamy.

Brown Sugar – Adds sweetness with a slight molasses flavor.

Flour – Helps thicken and stabilize the filling.

Pumpkin Pie Spice – Adds the warm cinnamon, ginger, nutmeg, and cloves.

Salt – Balances the sweetness.

Vanilla Extract – Adds warmth and rounds out the flavor.

Homemade Pie Crust

Flour – Forms the base of the crust.

Salt – Adds flavor.

Baking Powder – Gives the crust a little lift.

Shortening – Creates a tender, flaky crust.

Egg – Adds richness and helps bind the dough.

Water – Brings the dough together.

Vinegar – Helps keep the crust tender.

How to Make This Costco Pumpkin Pie Copycat

Pie Crust Instructions (Step-by-Step)

Pie Crust Instructions

Step 1 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and baking powder.

Step 2 – Cut in the Shortening
Use a pastry cutter or your fingers to work in the shortening until the mixture resembles coarse crumbs.

Step 3 – Mix the Wet Ingredients
In a small bowl, whisk together the egg, water, and vinegar.

Step 4 – Form the Dough
Pour the egg mixture into the flour mixture and stir until the dough just comes together. Avoid overmixing so the crust stays tender.

Step 5 – Roll out the Crust

Transfer it to a 9-inch deep-dish pie plate, press it gently into the bottom and sides, trim the excess, and crimp the edges. Set aside while you prepare the filling.

Pumpkin Pie Filling Instructions

Step 1 – Make the Filling
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sour cream, brown sugar, flour, pumpkin pie spice, salt, and vanilla. Mix until smooth.

Step 2 – Fill the Pie Crust
Pour the pumpkin mixture into the unbaked pie crust.

Step 3 – Bake at 400°F
Bake for 25 minutes.

Step 4 – Lower the Oven Temperature
Reduce the oven temperature to 350°F and continue baking for 25–30 minutes, or until the edges are set and the center still has a slight jiggle.

Step 5 – Cool Completely
Let the pie cool completely before slicing so the filling has time to finish setting.

The Secret to My Flaky Pie Crust

One of the secrets to my flaky pie crust is a little bit of vinegar. The acidity helps limit gluten development as the dough comes together, which helps keep the crust tender rather than tough.

Don’t worry—you won’t taste the vinegar in the finished pie! It’s just a simple little addition that helps create a tender, flaky homemade crust.

A Note About the Pie Dough

This pie dough is naturally a little softer and more moist than some traditional pie crusts. That’s normal, and I find that it makes a wonderfully tender crust.

If your dough feels too sticky to roll out, lightly flour your work surface, parchment paper, and rolling pin. You can also work in a little additional flour, one tablespoon at a time, just until the dough is manageable. Try not to add too much, since extra flour can make the finished crust less tender.

Tips for the Best Copycat Costco Pumpkin Pie

Make the Pumpkin Pie Filling Ahead

You can prepare the pumpkin pie filling ahead of time and refrigerate it, covered, overnight. I love doing this because the spices have time to mingle with the pumpkin filling, and it also makes Thanksgiving baking a little easier. Give the filling a good stir before pouring it into your prepared crust and baking.

Prevent the Filling From Spilling

Place your empty pie plate on a sturdy baking sheet before pouring in the pumpkin filling. This makes it much easier to transfer the pie to the oven without spilling the filling. Leave a little room at the top of the crust rather than filling it completely to the edge.

How to Tell When Pumpkin Pie Is Done

Pumpkin pie can be a little confusing because the center shouldn’t look completely firm when you take it out of the oven. The edges should look set, while the center should still have a slight jiggle when you gently move the pie.

Don’t wait for the entire filling to become firm in the oven. The center will continue to set as the pie cools, and baking it until completely firm can result in an overbaked or cracked pumpkin pie.

What Size Pie Plate Should I Use?

I make this pumpkin pie in a 9-inch deep-dish pie plate. The extra depth is important because this recipe makes a generous amount of creamy pumpkin filling.

If you’re using a standard 9-inch pie plate that isn’t as deep, you may have some filling left over. Be careful not to overfill the crust—leave a little space at the top to prevent the filling from spilling as you move the pie into the oven.

Thank you so much for stopping by! I hope you give this Costco Pumpkin Pie Recipe Copycat a try for Thanksgiving this year. That creamy pumpkin filling paired with a flaky homemade crust has become such a favorite in our house, especially with my husband and son.

If you’re feeding a smaller crowd or want an individual pumpkin dessert, try my Mini Pumpkin Hand Pies next. They have that classic pumpkin flavor, but use store-bought crust so they come together quickly.

Enjoy, and happy baking!

Cheers,

Photo Credits: MyPhotography.com