There’s something magical about Costco’s pumpkin pie. It’s rich, creamy, and perfectly spiced — everything you’d want in a fall dessert! But what if you could recreate that delicious pie at home? Now you can! With this recipe, you’ll bring the taste of Costco’s famous pumpkin pie straight to your table. Plus, making it yourself gives you control over ingredients and allows for a little extra personal touch.
Why We Love This Recipe
Costco’s pumpkin pie is famous for its custard-like filling, smooth texture, and slightly spiced pumpkin flavor. This homemade version stays true to that classic taste while being easy enough for beginners. You’ll also enjoy that satisfying aroma filling your home as it bakes.
Ingredients for a Perfect Costco-Style Pumpkin Pie
To get that iconic flavor, use these ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ cup (1 stick) unsalted butter, chilled and cubed
- 4-5 tablespoons ice-cold water
For the Filling:
- 2 cups pumpkin puree (either canned or homemade)
- 1 ¼ cups sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions to Recreate Costco’s Pumpkin Pie
Step 1: Prepare the Crust
- Mix the Dry Ingredients: In a large bowl, combine the flour, salt, and sugar. Add the chilled, cubed butter.
- Cut in the Butter: Using a pastry cutter or your fingers, break the butter into the flour until you achieve a crumbly, sandy texture. You should still see some pea-sized butter pieces for a flaky crust.
- Add Cold Water: Drizzle in ice water, one tablespoon at a time, mixing gently. Stop adding water when the dough begins to come together but isn’t sticky.
- Form and Chill: Shape the dough into a disc, wrap it in plastic, and chill it for at least 30 minutes. Cold dough ensures a flakier crust.
Step 2: Pre-Bake the Crust
- Roll Out the Dough: After chilling, roll the dough out on a lightly floured surface to about 12 inches in diameter. Transfer it to a 9-inch pie pan.
- Trim and Crimp: Trim any excess dough around the edges and crimp them for a decorative border.
- Blind Bake the Crust: Line the crust with parchment paper and fill it with pie weights or dry beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 5 minutes until the crust is slightly golden. This prevents a soggy bottom.
Step 3: Make the Pumpkin Filling
- Combine Ingredients: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla, and spices. Whisk until smooth and well blended.
- Adjust Spice Levels: Taste and adjust the spices if needed. Costco’s pie has a balanced spice flavor, but you can add a pinch more cinnamon or nutmeg for extra warmth.
Step 4: Fill and Bake the Pie
- Pour the Filling: Pour the pumpkin mixture into the pre-baked crust, smoothing the top with a spatula.
- Bake: Place the pie in the oven, reducing the temperature to 350°F (175°C). Bake for 50-60 minutes or until the filling is set around the edges but slightly jiggly in the center. The pie will continue to set as it cools.
- Cool Completely: Remove the pie from the oven and let it cool on a wire rack. It’s tempting to dig in, but pumpkin pie needs to cool to room temperature before serving for the best texture.
Serving Tips and Variations
- Serve with Whipped Cream: Costco serves its pumpkin pies plain, but homemade whipped cream or a scoop of vanilla ice cream makes a great addition.
- Add a Streusel Topping: For extra crunch, sprinkle a cinnamon-sugar streusel on top of the pie before baking.
- Customize the Spice: Adjust the spices to your taste or try adding a pinch of cardamom for an exotic twist.
- Mini Pumpkin Pies: Use a muffin tin to make mini pies for individual servings — perfect for parties or holiday gatherings.
Storage Tips
- Refrigerate: Pumpkin pie can be stored in the fridge for up to 4 days. Cover it loosely with plastic wrap to keep it fresh.
- Freeze: For longer storage, freeze the pie. Wrap it in plastic and aluminum foil, then freeze for up to a month. Thaw in the fridge before serving.
Frequently Asked Questions
Q: Can I use canned pumpkin pie filling?
A: It’s best to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. This allows you to control the flavor and sweetness.
Q: How do I know when the pie is done?
A: The edges should be set, but the center should still jiggle slightly. If the whole pie is firm, it may be overbaked.
Q: Can I make this pie ahead of time?
A: Absolutely! Pumpkin pie is perfect for making a day or two in advance. Just keep it refrigerated until you’re ready to serve.