Costco Pumpkin Pie Recipe (Copycat)
This easy Costco Pumpkin Pie Recipe will fly off the plates as fast as they fly off the shelves at Costco. The pumpkin pies at Costco are so popular they line up outside the store and sell out huge quantities during the holiday season. My copycat recipe perfectly replicates this famous much loved 12 inch pumpkin pie!
Also try my easy pumpkin pie with graham cracker crust, no bake pumpkin pie with cream cheese, pumpkin dump cake and my popular no bake pumpkin mousse pie.
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Best Pumpkin Pies at Costco
The first time you try a Costco pumpkin pie you quickly realize why they are so well-liked as it is delicious with the perfect amount of pumpkin pie spice flavors with an excellent crust.
This terrific pumpkin pie has become a holiday staple that many cannot do without at Thanksgiving or Christmas topped with whip cream or ice cream.
If you missed out on them at Costco or want to make your own and skip the lines, my homemade copycat recipe hack tastes just like their best ever pumpkin pie.
For more holiday pumpkin favourites try my pumpkin crunch cake, Paula Deen’s pumpkin bars, pumpkin spice cinnamon rolls, pumpkin delight, pumpkin gooey butter cake and easy pumpkin spice cake.
Costco Pumpkin Pie Ingredients
Pie Crust
- Butter – cold salted butter
- All Purpose Flour
- Sugar
- Cold Water
Pumpkin Pie Filling
- Pumpkin Puree – 22.5 ounce can (this is one and a 15 half ounce cans) I used Libbys Pure Pumpkin as Costco uses a puree the same kind as Libby uses
- Vanilla Extract
- Pumpkin Pie Spice
- Heavy Cream
- Evaporated Milk
- Eggs
- Brown Sugar
- Granulated Sugar
Make sure to use a can of pumpkin puree not a can of pumpkin pie filling. My husband has made this mistake a couple of times at the grocery store!!
Substitutes & Variations: You can use cinnamon instead of the pumpkin pie spice. You can also use a store bought crust but you will need to use 2 crusts pieced together to fit into the 12 inch pan.
How To Make Costco Pumpkin Pie Recipe
STEP ONE – Preheat your oven to 350 degrees.
STEP TWO – To make the crust in a large bowl add your flour and sugar.
STEP THREE – Grate in the cold butter and combine with a fork until pea size crumbs form.
STEP FOUR – Pour in the water and stir or knead the dough together until it forms into a ball.
STEP FIVE – Roll out the dough and gently place into a 12 inch pie pan. Trim off any extra dough and crimp the edges with a fork.
STEP SIX – Blind bake your pie crust by placing parchment paper on the crust, filling it with dried beans or pie weights and baking for 20 minutes. Remove and set aside to cool.
STEP SEVEN – For the filling in a large bowl combine the pumpkin, vanilla, pumpkin pie spice, heavy cream, evaporated milk, eggs, brown sugar and granulated sugar. Use a hand mixer to combine all the ingredients until smooth.
STEP EIGHT – Pour the filling into the crust and bake for 55-60 minutes or until the middle is just slightly jiggly. Remove from the oven to cool.
STEP NINE – Once the pie is cool place in the refrigerate to chill for at least 2 hours. Serve with whipped cream.
Handy decorating tip!
Use the leftover pie dough to cut out pumpkin or Thanksgiving holiday shapes to decorate and bake on top of the pumpkin pie!
Can You Freeze A Costco Pumpkin Pie?
Yes you can freeze this Costco pumpkin pie by wrapping it tightly with plastic wrap then aluminum foil or using a freezer-safe container in the freezer for 1 month. Thaw overnight in the fridge or at room temperature for a few hours before serving.
Storage Instructions
Store in an airtight container in the fridge for up to 3 days.
Print
Copycat Costco Pumpkin Pie Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
This easy Costco Pumpkin Pie Recipe will fly off the plates as fast as they fly off the shelves at Costco. The pumpkin pies at Costco are so popular they line up outside the store and sell out huge quantities during the holiday season. My copycat recipe perfectly replicates this famous much loved 12 inch pumpkin pie!
Ingredients
Crust
2 sticks (1 cup) cold salted butter
2 ½ cups flour
1 tablespoon sugar
½ cup cold water
Filling
22.5 ounces Libbys Pure Pumpkin (this is one and a half 15 ounce cans)
3 teaspoons vanilla extract
3 teaspoons of pumpkin pie spice
1 ½ cups heavy cream
¾ cup evaporated milk
5 eggs
1 cup brown sugar
6 tablespoons granulated sugar
Instructions
- Preheat your oven to 350 degrees.
- To make the crust in a large bowl add your flour and sugar.
- Grate in the cold butter and combine with a fork until pea size crumbs form.
- Pour in the water and stir or knead the dough together until it forms into a ball.
- Roll out the dough and gently place into a 12 inch pie pan. Trim off any extra dough and crimp the edges with a fork.
- Blind bake your pie crust by placing parchment paper on the crust, filling it with dried beans or pie weights and baking for 20 minutes. Remove and set aside to cool.
- For the filling in a large bowl combine the pumpkin, vanilla, pumpkin pie spice, heavy cream, evaporated milk, eggs, brown sugar and granulated sugar. Use a hand mixer to combine all the ingredients until smooth.
- Pour the filling into the crust and bake for 55-60 minutes or until the middle is just slightly jiggly. Remove from the oven to cool.
- Once the pie is cool place in the refrigerate to chill for at least 2 hours. Serve with whipped cream.
Notes
Storage instructions:
Store in an airtight container in the fridge for up to 3 days.
Freeze by wrapping it tightly with plastic wrap and then aluminum foil or using a freezer-safe container in the freezer for 1 month. Thaw overnight in the fridge or at room temperature for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
