This Costco Pumpkin Pie recipe is a creamy and classic recipe, which is made with pure pumpkin puree and pumpkin pie spice. It’s the perfect holiday dessert, ready in about 1 hour and 20 minutes, plus chilling time.
Jump to RecipeCostco Pumpkin Pie Recipe Ingredients
For the Crust:
- 2 sticks (1 cup) cold salted butter
- 2 ½ cups flour
- 1 tablespoon sugar
- ½ cup cold water
For the Filling:
- 22.5 ounces Libby’s Pure Pumpkin (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
How To Make Costco Pumpkin Pie
- Prepare Oven and Make Crust: Preheat your oven to 350°F. In a large bowl, add the flour and sugar. Grate the cold butter into the flour mixture and use a fork or pastry cutter to combine it until pea-sized crumbs form. Pour in the cold water and stir or knead the dough briefly until it just comes together into a ball.
- Roll and Blind Bake Crust: On a floured surface, roll out the dough to fit a 12-inch pie pan. Gently place the dough into the pan, trim off any excess, and crimp the edges with a fork. Line the crust with parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Carefully remove the parchment and weights and let the crust cool.
- Make the Pumpkin Filling: In a large bowl, combine the pumpkin puree, vanilla, pumpkin pie spice, heavy cream, evaporated milk, eggs, brown sugar, and granulated sugar. Use a hand mixer to combine all the ingredients until the filling is completely smooth.
- Fill and Bake the Pie: Pour the pumpkin filling into the pre-baked pie crust. Bake for 55 to 60 minutes. The pie is done when the edges are set and the middle is still slightly jiggly.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cool, place it in the refrigerator to chill for at least 2 hours before serving. Serve with whipped cream.
Recipe Tips
- How to prevent a soggy bottom crust? “Blind baking” the crust before adding the filling is the most important step. This pre-bakes and sets the pastry, creating a barrier that prevents the wet pumpkin filling from making it soggy.
- How do I know when the pumpkin pie is perfectly baked? The key is the slight jiggle in the very center. The edges of the pie should be set and firm, but the center (about 2-3 inches wide) should still wobble slightly like gelatin. The pie will continue to set from the residual heat as it cools.
- Can I use store-bought pie crust? Yes, for a quicker version, you can use store-bought crust. Since this recipe is for a large 12-inch pie, you will likely need two standard pie crusts, pieced together to fit the larger pan.
- What’s the best pumpkin to use? For a flavor that’s most like the original, use Libby’s 100% Pure Pumpkin. Do not use pumpkin pie filling, which is already sweetened and spiced.
What To Serve With Costco Pumpkin Pie
This classic holiday pie is a centerpiece dessert that is traditionally served with:
- A generous dollop of sweetened whipped cream.
- A scoop of vanilla bean ice cream.
- A hot cup of coffee or a pumpkin spice latte.
How To Store Costco Pumpkin Pie
Store: Cover the pie loosely with plastic wrap or foil and store it in the refrigerator. It will keep well for up to 4 days.
Costco Pumpkin Pie Nutrition Facts
- Calories: 365kcal
- Protein: 8g
- Fat: 16g
- Carbohydrates: 48g
- Sugar: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Cracking is usually caused by overbaking or by the pie cooling too quickly. To prevent it, pull the pie from the oven when the center is still slightly jiggly. You can also let the pie cool down slowly in the turned-off oven with the door cracked open for about an hour before moving it to a wire rack.
Yes, but you will have leftover filling. This recipe is specifically designed for a deep, 12-inch pie pan. If you use a standard 9-inch pie pan, you will likely have enough filling for almost two pies.
Yes, pumpkin pie freezes very well. Let the baked pie cool completely, then wrap it tightly in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before serving.
Costco Pumpkin Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes1
hour20
minutes3665
kcalA perfect copycat of the famously large and delicious Costco pumpkin pie, featuring a flaky, homemade butter crust and a smooth, spiced pumpkin filling.
Ingredients
Crust: 1 cup cold salted butter, 2 ½ cups flour, 1 Tbsp sugar, ½ cup cold water.
Filling: 22.5 oz Libby’s Pure Pumpkin, 3 tsp vanilla, 3 tsp pumpkin pie spice, 1 ½ cups heavy cream, ¾ cup evaporated milk, 5 eggs, 1 cup brown sugar, 6 Tbsp granulated sugar.
Directions
- Preheat oven to 350°F. For the crust, combine flour and sugar. Grate in cold butter and mix until crumbly. Add cold water and form a dough ball.
- Roll out the dough and fit it into a 12-inch pie pan. Crimp the edges.
- Blind bake the crust with parchment and pie weights for 20 minutes. Let cool.
- For the filling, use a hand mixer to combine all filling ingredients until smooth.
- Pour the filling into the cooled, pre-baked crust.
- Bake for 55-60 minutes, until the center is just slightly jiggly.
- Cool completely, then chill in the refrigerator for at least 2 hours before serving.
Notes
- Grating the cold butter into the flour is an easy way to create a flaky crust.
- Blind baking the crust is essential to prevent a soggy bottom.
- Do not overbake the pie; the center should still have a slight wobble when you take it out of the oven.
- The pie must be chilled completely to set properly before slicing.
