Costco Pumpkin Pie Recipe (Copycat)

This Costco Pumpkin Pie Recipe Copycat has a smooth, creamy pumpkin filling made with evaporated milk and sour cream, warm pumpkin pie spices, and a flaky homemade crust. It’s a delicious homemade pumpkin pie for Thanksgiving and the holidays.

Course Dessert

Cuisine American

Keyword copycat Costco pumpkin pie, Costco pumpkin pie recipe, homemade pumpkin pie, pumpkin pie recipe, thanksgiving dessert

Prep Time 30

Cook Time 55

Total Time 1 25

Servings slices

Calories 454kcal

Author Janine Waite

Ingredients

Pie Crust

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1½ cup shortening
1 egg
6 tbsp water
1 tsp vinegar

Pumpkin Pie Filling

29 ounces pumpkin puree one large can
12 ounces evaporated milk one can
4 eggs
½ cup sour cream
1⅔ cup packed brown sugar
2 tbsp all-purpose flour
1½ tsp pumpkin pie spice
1 tsp salt
1 tsp vanilla extract

Instructions

Crust

Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, and baking powder.
Cut in the Shortening
Use a pastry cutter or your fingers to cut the shortening into the flour mixture until it resembles coarse crumbs.
Mix the Wet Ingredients
In a small bowl, whisk together the egg, water, and vinegar until well combined.
Form the Dough
Pour the egg mixture into the flour and shortening mixture and stir gently until the dough comes together. The dough will be softer and slightly more moist than some traditional pie doughs. Avoid overmixing.
Roll Out the Crust
Roll the dough on a sheet of parchment paper lightly sprinkled with flour into a circle about 1/8-inch thick. If the dough is too sticky to roll, lightly dust the dough and rolling pin with additional flour, adding only a little at a time.
Gently transfer the dough to a 9-inch deep-dish pie plate and press it into the bottom and sides. Trim any excess dough, leaving a slight overhang, then fold the edges under and crimp with your fingers or a fork.
Set the prepared crust aside while you make the pumpkin pie filling.

Pumpkin Pie Filling

Preheat the 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 the Temperature to 350°F
After 25 minutes, reduce the oven temperature to 350°F and continue baking for 25–30 minutes. The outer edges should be set, while the center should still have a slight jiggle when you gently move the pie. The filling will continue to set as the pie cools.
Cool the Pie
Remove the pie from the oven and place it on a wire rack. Allow it to cool completely so the filling can fully set before slicing. Serve with whipped cream, if desired.

Notes

Pie Dough Note: This crust dough is naturally soft and slightly moist. If it feels too sticky to roll, lightly flour the parchment paper, rolling pin, and surface of the dough. If needed, work in additional flour one tablespoon at a time until the dough is manageable. Avoid adding more flour than necessary so the crust stays tender and flaky.

Pie Plate: This recipe was tested using a 9-inch deep-dish pie plate. A standard 9-inch pie plate may not hold all of the filling.

Shortening: I use Crisco vegetable shortening for this pie crust. If you’re unfamiliar with shortening, Crisco is a solid vegetable fat commonly used in pie crusts to help create a tender, flaky texture.

Nutrition