Costco Pumpkin Pie Copycat Recipe
That famous Costco pumpkin pie has a cult following for good reason, and this copycat gets you the same oversized, deeply spiced result from your own oven. It’s the version to make when you want a pie that feeds a crowd and actually tastes like the real thing.
No stand in a warehouse line. Just a big, honest pumpkin pie ready for your table tonight.
Why I Love This Recipe
The filling is rich and dense, not loose and custardy, which is what sets the Costco original apart from a standard homemade slice. That texture comes from the ratio of eggs to cream, and this recipe gets it right.
The spice blend is forward without being muddled. You get warm cinnamon and ginger up front, a little clove in the back, and enough salt to keep it from tasting like candy.
This is the version I keep coming back to when I need a pie that holds its shape at the table, slices cleanly, and disappears fast.
Recipe Ingredients
- 1 deep-dish 10-inch pie crust – Store-bought or homemade; deep-dish is non-negotiable here because the filling volume is large
- 1 can (29 oz) pure pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling, which already has spices and sweetener added
- 3 large eggs – Whole eggs bind and set the filling; bring them to room temperature for a smoother mix
- 1 can (14 oz) sweetened condensed milk – Adds sweetness and creaminess without making the filling too loose
- 1/2 cup heavy cream – Contributes to the dense, sliceable texture that makes this pie distinctive
- 3/4 cup granulated sugar – Balances the earthiness of the pumpkin
- 2 tsp ground cinnamon – The dominant warm spice
- 1 tsp ground ginger – Adds a subtle sharpness that lifts the other spices
- 1/2 tsp ground cloves – Use sparingly; it punches above its weight
- 1/2 tsp ground nutmeg – Rounds out the spice mix with a soft, almost floral warmth
- 1 tsp fine salt – Keeps the filling savory enough to balance the sugar
- 1 tsp vanilla extract – Smooths out the edges of the spice flavor
Variations / Substitutions
- Evaporated milk instead of heavy cream – The filling will be slightly less rich but still sets firmly and slices well.
- Brown sugar instead of granulated sugar – Adds a mild molasses note that deepens the flavor a little.
- Coconut cream instead of heavy cream – Works well for a dairy-free version; the coconut flavor is faint once baked.
- Maple extract instead of vanilla extract – Use the same 1 tsp amount; it adds a quiet maple note that works well with the pumpkin.
- Add 1/4 tsp cayenne – A very small amount adds a back-of-the-throat warmth that is barely detectable but interesting.
- Graham cracker crust instead of pastry crust – The pie will be sweeter overall and the edges won’t hold as neatly, but the flavor combination is good.
If you want to use up leftover pumpkin puree, the Pumpkin Cream Cheese Muffins recipe is a great next project.
How To Make Pumpkin Pie
Step 1: Whisk the Filling
Preheat your oven to 425°F (220°C), then get straight into the filling. In a large bowl, combine the 29 oz pumpkin puree, 3 large eggs, 14 oz sweetened condensed milk, and 1/2 cup heavy cream. Add the 3/4 cup granulated sugar, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp nutmeg, 1 tsp salt, and 1 tsp vanilla extract. Whisk everything together for about 2 minutes until the mixture is completely smooth with no streaks of egg or pockets of spice.
The filling will be thick, a darker orange-brown than canned pumpkin alone, and it should coat the back of a spoon without dripping off immediately. If you see flecks of unincorporated spice, whisk for another 30 seconds.
Step 2: Fill the Crust
Set your 10-inch deep-dish pie crust on a rimmed baking sheet before you pour, because this makes it much easier to move in and out of the oven without spillage. Pour the filling slowly into the crust, stopping about 1/4 inch from the top edge. You may have a small amount of filling left over depending on the exact depth of your crust.
The filling will look very full and almost level with the rim. That is correct. It settles slightly as it bakes and will not overflow if you left that small gap at the top.
Step 3: Bake the Pie
Slide the baking sheet into the preheated 425°F (220°C) oven and bake for 15 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 50 to 60 minutes. The pie is done when the edges are set and firm but the very center, roughly a 2-inch circle, still has a slight jiggle when you nudge the pan.
That residual jiggle is not undercooked filling. The center finishes setting as the pie cools, and pulling it out while the center is still just barely moving is what gives you a smooth, crack-free top. If the crust edges start to brown too fast before the filling is done, lay a strip of foil loosely over them around the 40-minute mark.
Do not skip the two-temperature bake. The high initial heat firms up the crust quickly and gives the filling a slight set before you bring the temperature down to finish it gently. Skipping straight to 350°F the whole way through can leave the bottom crust slightly underbaked.
Step 4: Cool and Slice the Pie
Transfer the pie to a wire rack and let it cool at room temperature for at least 2 hours before slicing. Once it is fully cooled, slice into 10 wedges and serve directly from the pan. Add a dollop of whipped cream to each slice just before serving so it sits on top of the deep orange filling.
Recipe Tips
- Use a deep-dish crust specifically. A standard 9-inch crust holds roughly half the filling volume this recipe makes. A shallow crust will overflow in the oven.
- Room temperature eggs matter. Cold eggs can cause the condensed milk to seize slightly and leave small white streaks in the baked filling. Set them out 20 minutes before you start.
- The jiggle test beats a timer. Ovens vary. Start checking at 50 minutes post-temperature drop. The outer 3 inches should be completely set, with only the center circle moving.
- Cool completely before refrigerating. Putting a hot pie straight into the fridge causes condensation on the surface and can make the crust soggy. Room temperature first, then cold storage.
Bake times at 350°F (175°C) after the initial 15-minute blast at 425°F (220°C), once the temperature is reduced:
| Crust Type | Oven Position | Time at 350°F |
|---|---|---|
| Deep-dish pastry (10 in) | Lower-middle rack | 50 to 60 mins |
| Deep-dish pastry (9 in) | Lower-middle rack | 45 to 55 mins |
| Graham cracker (10 in) | Middle rack | 45 to 50 mins |
How To Store
- Refrigerate – Cover loosely with foil or plastic wrap and refrigerate for up to 4 days. Pumpkin pie should not sit at room temperature for more than 2 hours once fully cooled because of the egg and dairy content.
- Reheating – This pie is good cold, but if you prefer a warm slice, place a single piece on a microwave-safe plate and heat for 20 to 30 seconds. Full reheating in the oven at 300°F (150°C) for 10 minutes also works well.
- Serve Cold – Straight from the fridge is actually how most people prefer it. The filling is firmer and slices even more cleanly when cold.
What To Serve With Pumpkin Pie
A spoonful of lightly sweetened whipped cream is the obvious move, but it earns its place because the mild dairy fat softens the intensity of the clove and cinnamon in the filling. A scoop of vanilla bean ice cream does the same job with more contrast between the cold cream and the dense filling.
For a full dessert spread, a plate of thin gingersnap cookies alongside each slice gives you a crunchy element the pie itself does not have. The ginger in the cookies and the ginger in the filling echo each other without being repetitive.
Frequently Asked Questions
Can I make this pie a day ahead?
Yes, and it actually slices better the next day once the filling has fully set overnight in the fridge. Bake it, cool it completely at room temperature, then cover and refrigerate.
Why did my pie crack on top?
Cracking usually means the pie overbaked or cooled too fast. Pull it while the center still has a slight jiggle, and cool it on a wire rack away from drafts or cold air.
Can I use fresh pumpkin instead of canned?
You can, but fresh pumpkin puree has more moisture than canned, which can make the filling too loose to set properly. If you go that route, drain the fresh puree through a fine mesh strainer lined with cheesecloth for at least an hour before using it.
Can I freeze this pie?
Yes. Cool the baked pie completely, wrap it tightly in plastic wrap followed by a layer of foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Costco Pumpkin Pie Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C). Whisk together the pumpkin puree, eggs, sweetened condensed milk, heavy cream, sugar, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract in a large bowl for 2 minutes until completely smooth.
- Place the pie crust on a rimmed baking sheet and pour the filling in slowly, leaving a 1/4-inch gap at the top.
- Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for 50 to 60 more minutes until the edges are set and the center has a slight jiggle.
- Transfer to a wire rack, cool for 2 hours, slice into 10 wedges, and top each slice with whipped cream to serve.
