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This Costco Pumpkin Pie recipe is a rich and creamy copycat version of the original that is available during the holidays. Make this with a homemade butter pie crust and you’ll have the best pie ever!

 

 

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I love the Fall! Fall means Thanksgiving and Thanksgiving means that Costco Pumpkin Pie makes its glorious appearance once again!

 

I have always been in love with the pumpkin pie from Costco. It is always the right consistency and perfectly spiced. 

 

And for the $5.99 price tag, it really can’t be beat…except for maybe this pie. 

 

A copycat Costco Pumpkin Pie

 

My husband and I did a little taste test comparison last night of Costco’s pumpkin pie and my version of their pumpkin pie, and I have to admit that this one was better.

 

I didn’t think that could ever happen. This pie is that good.

 

What makes Costco Pumpkin Pie so Good?

 

What makes Costco pumpkin pie so good is it’s creamy texture. Pumpkin pie filling is actually a custard so the extra egg yolks and the heavy cream add to the richness and creaminess of this pie.

 

A bite of Costco Pumpkin Pie

 

What makes this pumpkin pie better than Costco’s?

 

The pie crust. Plain and simple. The pumpkin pie filling is amazing, but making this pie with a homemade all-butter pie crust takes it to the next level!

 

Using butter in the crust instead of shortening, enhances the flavor and increases the flakiness. It’s absolutely perfect if you ask me.

 

 

When I made this pie, I doubled the pie crust recipe and used small leaf cookie cutters the to cut out leaf shapes with the extra crust. I put them on the edge of the pie for decoration and it was adorable!

 

Get these leaf cookie cutters on Amazon HERE

 

Can You Freeze Costco Pumpkin Pie?

 

The answer is yes! You can absolutely freeze this pie. The crust has a high fat content from the butter and custard fillings are great for freezing.

 

Just make sure to double wrap the pie in plastic wrap and add an extra layer of foil to protect from freezer burn.

 

 

How long will Costco Pumpkin Pie last?

 

If you do not plan to freeze this pie, it will last in the refrigerator for 2-4 days.

 

Helpful Kitchen Tools

 

 

 

Pie Ingredients

 

  • 3 Egg Yolks
  • 1 Large Egg
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Half and Half
  • 1 Can (15 ounces) Pumpkin Puree
  • 3/4 Cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ground Ginger
  • 1/2 Teaspoon Nutmeg
  • 1/8 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt

 

A slice of copycat Costco pumpkin pie

 

How to Make Costco Pumpkin Pie

 

Crust

 

  1. Use a pre-made pie crust or use this amazing all-butter pie crust recipe.Rolled out Pie Crust
  2. Lay the rolled out pie crust over a lightly greased 9 inch pie pan.Pie crust in a pie pan
  3. Trim the edges of the crust around the pan.
  4. Use your fingers or a fork to decorate the edges. You could also cut out shapes from extra pie crust with small leaf cookie cutters to decorate like I did here.Leaf cut outs in butter pie crust
  5. Use a fork to perforate the bottom of the crust. Doing this keeps the crust from bubbling.A fork poking holes in butter pie crust
  6. Line the bottom of the pie with parchment paper and place pie weights (or dried beans) inside. Pie weights ensure that the crust does not shrink when baking.
    Pie Weights in a pie crust for Costco Pumpkin Pie
  7. Bake at 375 degrees for 10 minutes, then remove the weights. Bake an additional 5 minutes.Pre-baked pie crust to make Costco pumpkin pie
  8. Add the crust decorations (leaves) at this time, if desired.

 

Pumpkin Pie Filling

 

  1. Place the pumpkin puree and all of the spices (vanilla, cinnamon, ginger, nutmeg, cloves, and salt) into a sauce pan. Heat over medium-low heat, until heated through. This helps meld the flavors together and brings out the flavor of the pumpkin.Costco pumpkin pie filling ingredients in a saucepan.
  2. Remove the pumpkin mixture from the heat and allow to cool.
  3. Whisk the egg and egg yolks with the cream and half and half in a mixing bowl.cream and eggs
  4. Next, add the sugar and cooled pumpkin mixture.Pumpkin puree and a bowl of cream and eggs.
  5. When the mixture is blended together, pour it into the pre-baked pie crust.unbaked Costco Pumpkin Pie
  6. Bake the pie at 325 degrees for 50 minutes. The pie should still jiggle a little when you remove it. (If the crust is browning too much, place foil over the edges or use a pie shield.)
  7. Allow the pie to cool for an hour or two on a cooling rack.
  8. Cover with foil and refrigerate the pie until ready to serve.

 

More Pie Recipes:

 

 

Costco Pumpkin Pie

Costco Pumpkin Pie

Yield: 8 Slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

A rich and creamy copycat version of Costco's pumpkin pie.

Ingredients

  • 3 Egg Yolks
  • 1 Large Egg
  • 1 Cup Heavy Cream
  • 1/2 Cup Half and Half
  • 1 Can (15 ounces) Pumpkin Puree
  • 3/4 Cup Sugar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Cinnamon
  • 1 Teaspoon Ground ginger
  • 1/2 Teaspoon Nutmeg
  • 1/8 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt

Instructions

  1. Use a pre-made pie crust or this amazing all-butter pie crust recipe.
  2. Lay the rolled out pie crust over a lightly greased 9 inch pie pan.
  3. Trim the edges of the crust around the pan.
  4. Use your fingers or a fork to decorate the edges or cut out leaf shapes from extra pie crust to decorate.
  5. Use a fork to perforate the bottom of the crust. Doing this keeps the crust from bubbling.
  6. Line the bottom of the pie with parchment paper and place pie weights (or dried beans) inside.
  7. Bake at 375 degrees for 10 minutes, then remove the weights.
  8. Bake an additional 5 minutes.
  9. Add the crust decorations at this time, if desired.
  10. Set the crust aside to cool and add the pumpkin puree and spices into a sauce pan. Heat over medium-low heat until warm.
  11. Remove the pumpkin mixture from the heat and allow to cool.
  12. Whisk the egg and egg yolks with the cream and half and half in a mixing bowl.
  13. Next, add the sugar and cooled pumpkin mixture.
  14. When the mixture is blended together, pour it into the pre-baked pie crust.
  15. Bake the pie at 325 degrees for 50 minutes. The pie should still jiggle a little when you remove it.
  16. If the crust is browning too much, place foil over the edges for the last 10-15 minutes of baking.
  17. Allow the pie to cool for an hour or two on a cooling rack.
  18. Cover with foil and refrigerate the pie until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 230 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 131mg Sodium: 162mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 1g Sugar: 20g Sugar Alcohols: 0g Protein: 3g

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