Costco Pumpkin Pie Recipe (Easy Copycat Recipe) (2024)

Costco, the beloved membership warehouse club, is renowned for many things – from bulk groceries to budget-friendly electronics. Yet, one of the highlights of a Costco shopping trip this time of year is their legendary pumpkin pie. This delicious dessert has become a holiday season icon. With its creamy pumpkin filling, perfectly spiced to evoke the cozy flavors of autumn, and a generous helping of freshly whipped cream, Costco’s pumpkin pie is by far the best pumpkin pie that I have ever purchased from a store. That thought is what encouraged me to learn more about the Costco pumpkin pie recipe and recreate it with the magic of homemade pumpkin pie.

The allure of recreating the Costco pumpkin pie recipe at home is undeniable. While store-bought pumpkin pie is convenient, there’s a certain satisfaction in making this delectable dessert from scratch. By preparing this famous pumpkin pie in your own kitchen, you not only have the pleasure of enjoying a freshly baked pie but also the freedom to customize it to your liking. Plus, the irresistible aroma that fills your home as it bakes is a warm and inviting experience, perfect for celebrating the fall season with family and friends.

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Ingredients For Costco Pie – Pumpkin Pie Filling

• 1 egg
• 3 egg yolks
• 1 cup heavy cream
• 1/2 cup milk
• 1 can (15 oz) pumpkin puree
• 3/4 cup sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

Ingredients For Costco Pie – Homemade Pie Crust

• 1 1/2 cups all purpose flour, plus more for dusting
• 1/2 tsp salt
• 1 1/2 tbsp sugar
• 1 stick unsalted butter, cubed
• 1 tbsp vodka or bourbon
• 1/2 cup ice water

Alternatively you can use a store-bought crust if you prefer.

Equipment For Costco Pie

• 9-inch pie plate
• rolling pin
• pastry baking mat (optional but I find it very helpful when rolling out pie crust)
• pie weights

Costco Pumpkin Pie Copycat Recipe

Begin by making the pie crust, unless you are using pre-made crust in which case you can skip ahead to making the pumpkin mixture.

In a stand mixer with the flat beater attachment, combine the flour, salt, and sugar. Add the cold butter and mix on low until the dough looks course and has a sand-like texture. It is very important that you use cold butter for this step.

If you have any large pieces of butter then turn off the stand mixer and use your fingers to blend everything together. There should not be any butter pieces larger than the size of a pea.

In a measuring cup combine the ice water and vodka. With the stand mixer on low, slowly add the vodka water 1 tablespoon at a time. Do not rush this step.

Add just enough liquid for the dough to pull away from the sides of the bowl. You may not use all of the vodka water to reach this state.

When you can pinch the dough between your fingertips and feel a smooth, not sticky, texture then you are ready to proceed to the next step.

Gently shape the dough together into a disk shape, wrap tightly in plastic wrap, and refrigerate for a minimum of 30 minutes. The dough will last in the fridge for up to 3 days.

Adding Vodka To Pie Dough

Adding vodka to your pie dough inhibits the gluten formation which will result in a consistently tender crust that is easy to roll out. When you only add water to flour the proteins in the flour will start to form gluten which can result in a dough that is tough and difficult to roll out.

The alcohol will completely evaporate during baking so you will not taste any vodka in the final product. You also do not have to worry about serving alcohol as it will all cook out while the crust bakes.

Blind Baking The Pie Crust

On your lightly floured pastry baking mat, roll out the dough until it is approximately 1/8 inch thick and 12-24 inches in diameter. The pastry baking mat is very helpful in getting the correct diameter for your pie crust.

Using your rolling pin, roll the dough onto the pin and transfer the dough to a 9-inch pie plate. Gently press the dough into your pie plate and trim the edges of the dough. The dough will contract as it bakes so be sure to leave about 1 inch of extra pie dough overhanging at the edges. You can pinch around the edges or use a fork to get a traditional pie crust look.

Lay a sheet of parchment paper or aluminum foil into the pie cavity and place pie weights on top of the parchment paper. If you do not have pie weights you can also use dried beans or rice. Weighing down the pie crust is important at this step. If you do not use weight then as the butter melts and creates steam it will cause the dough to puff up. When you use weights the dough does not puff up but instead gets the flaky layers that we love in a pie crust.

Bake the pie crust at 400° for 15 minutes or until the edges set and are lightly browned.

Making The Pumpkin Pie Filling

In a large mixing bowl, whisk together one whole egg and the three egg yolks until well combined. This combination of whole egg and extra egg yolks contributes to the custardy texture of the pie.

To the eggs, gradually add the heavy cream and milk while continuing to whisk.

Gently fold in the pureed pumpkin. Ensure that it’s thoroughly combined with the egg and dairy mixture. Next, stir in the sugar and vanilla extract.

Finally, add the spices to your mixture and make sure they are mixed throughout the pumpkin custard. You want the whole pie to be filled with the flavors and aromatics from the different spices.

Now you are ready to pour your pumpkin pie filling into your pre-baked pie crust.

Bake the pie at 325° for 45-60 minutes. The center of the pie should reach an internal temperature of 175°. The creamy custard filling will still be a bit jiggly when it comes out of the oven but not liquid. A toothpick inserted into the center should come out clean. The pumpkin custard will firm up as the pie cools so a slight jiggle is normal.

Allow the pie to cool at room temperature on a wire rack for at least 2 hours before serving.

Do I Need To Refrigerate Pumpkin Pie?

Yes. The USDA recommends that all egg-rich pies should be refrigerated after baking and cooling. After you pumpkin pie has cooled at room temperature for at least 2 hours on a wire rack you can securely wrap it with plastic wrap and transfer to the fridge.

This Costco pumpkin pie recipe is a great one to make the day before your Thanksgiving dinner because it will keep so well in the fridge overnight and be one less thing that you need to make on Thanksgiving Day.

How Should Pumpkin Pie Be Served?

Traditional pumpkin pie is best served cold, so you can serve it directly from the refrigerator.

As far as toppings there are lots of ways to serve your pumpkin pie.

• Plain: Pumpkin pie can be enjoyed on its own without any additional toppings. Its rich and creamy pumpkin pie texture, along with the warm spices, makes it delicious as is. This is my second favorite option when whipped cream is not available.
• Whipped Cream: Serving a slice of pumpkin pie with a dollop of freshly whipped cream is a classic and popular choice. The airy, slightly sweet cream complements the pie’s flavors and adds a lovely contrast in texture. This is my personal favorite and combined with the buttery crust and pumpkin custard it makes me feel like I’m having bakery pumpkin pie quality.
• Vanilla Ice Cream: A scoop of vanilla ice cream alongside a slice of warm pumpkin pie creates a delightful combination of hot and cold. The creamy ice cream pairs well with the spiced pumpkin filling.
• Caramel Sauce: Drizzling warm caramel sauce over a slice of pumpkin pie can add a decadent and sweet twist to this traditional dessert. It enhances the overall richness of the pie.
• Chopped Nuts: Adding a sprinkle of chopped nuts, such as toasted pecans or walnuts, on top of the pie or as a garnish can provide a pleasant crunch and nutty flavor to each bite.
• Cinnamon or Nutmeg Dusting: A light dusting of ground cinnamon or nutmeg on the pie’s surface not only enhances the presentation but also intensifies the warm and comforting spice notes.
• Berries or Fruit Compote: Fresh berries like raspberries or a homemade fruit compote, such as cranberry or apple, can offer a tart and fruity contrast to the pie’s sweetness.
• Maple Syrup: Drizzling a bit of maple syrup over the pie can add a natural sweetness and a hint of earthy flavor that pairs well with the pumpkin. I admit I was skeptical the first time I saw pumpkin pie served with maple syrup but the pairing is actually very delicious.

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