Costco Pumpkin Pie Recipe (Copycat)

Costco Pumpkin Pie Recipe copycat is a must-try if you love that rich, creamy, perfectly spiced slice of heaven from Costco. This homemade 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 a pie that tastes like the original!

Course Dessert, Desserts

Cuisine American

Keyword apple blueberry pie, buttermilk pumpkin pancakes, Mini Pumpkin Pies, pumpkin pie recipe, thanksgiving revipes

Prep Time 1

Cook Time 55

Servings pieces

Calories 855kcal

Author Janine Waite

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 Shortening
Cut in 1 1/2 cups of shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Mix Egg Mixture
In a separate small bowl, whisk together 1 egg, 6 tablespoons of water, and 1 teaspoon of vinegar until fully blended.
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.
Roll Out Dough
Roll 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 Ingredients
In 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 Crust
Pour 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°F
After 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 Pie
Remove pie from oven and cool on a baking rack. Serve warm with ice cream or whip cream.

Nutrition