If you've ever had Costco Pumpkin pie, you know it is hard to beat. The pumpkin used, is not pumpkin, it is Dickinson squash!
The Best Pumpkin Custard Pie Recipe (Costco Copycat)
About Costco’s Pumpkin Pie
According to the Costco Connection the Costco pie recipe has been the same since 1987, when it first hit the shelves. The actual recipe is closely guarded, but I believe you will
love this copycat recipe — even more!
The variety of pumpkin used in Costco’s pumpkin pie recipe is
Dickinson pumpkins, which is actually a squash. And surprisingly enough, this is the same type of pumpkin that Libby’s uses, it’s their proprietary variety called Dickinson Squash.
Pumpkin Custard Pie Recipe (Costco Copycat)
This pumpkin custard pie recipe is spot-on for a Costco pumpkin pie recipe! With a buttery crust, creamy custard filling; this is the best pumpkin pie, perfect for Thanksgiving dinner!
Have questions?Find the full recipe, including tips, step-by-step photos, storage instructions, and save to your account at:
https://www.thefreshcooky.com/pumpkin-custard-pie-recipe/
Prep Time 20minutes minutes
Cook Time 55minutes minutes
Total Time 1hour hour 15minutes minutes
Servings 10 servings
Calories 190kcal
Author Kathleen Pope
Ingredients
- 1 single pie crust pre-baked, 9 inch pie crust (see note 1)
- 3 large egg yolks room temperature
- 1 large egg whole egg, room temperature
- ½ cup granulated sugar I used cane sugar, white sugar may be used
- ¼ cup brown sugar packed
- 15 ounce pumpkin puree not pumpkin pie mix, I recommend Libby's (see note 3)
- 2 teaspoons vanilla extract try bourbon vanilla extract too
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ⅛ teaspoon allspice
- ⅛ teaspoon cloves
- 1 cup heavy cream
- ½ cup whole milk
Instructions
- Preheat oven to 425 degrees F and move the rack to the lower third of the oven, line a baking sheet with aluminum foil and place in the oven on the lower rack. (see note 2)
Par-Bake Pie Crust
- Freeze pie crust for 30-60 minutes before baking (this prevents shrinking). If desired, just before baking brush with a beaten egg and 1 tablespoon cream for a glossy crust. (See notes)
Dock pie crust all over the bottom and sides with the tines of a fork AND place a piece of aluminum foil or parchment paper in the pie, adding pie weights (dry beans or dry rice may also be used).
- Place prepared uncooked pie crust (with docking and weights) in preheated oven and bake for 15-20 minutes, then carefully remove the pie weights and bake for another 5 minutes. This will prevent your crust from getting too soggy while baking the pumpkin pie.
Pumpkin Custard Pie
- REDUCE OVEN TEMPERATURE to 325 degrees F. Keep the baking sheet in the oven.
- In a mixing bowl, whisk the eggs, egg yolks until beaten. Add the sugars, whisking until smooth and blended. Add pumpkin, spices, salt and vanilla and whisk until just combined. Pour in milk and heavy cream and whisk until smooth.
- Pour into the prepared pie shell and carefully place in the oven on the baking sheet. Bake for 45-60 minutes. The pumpkin pie is done when the center shakes like jello when gently shaken. (see note 5)
Or when the internal temperature reaches 175 degrees F. (See note 1 on oven temps). It will firm as it cools, place on a cooling rack and cool for 2 hours, then transfer to the refrigerator until ready to serve. May be made up to 3 days in advance, 24 hours is just about ideal.
- Serve with whipped cream or a scoop of vanilla ice cream.
Notes
Pro Tips for the Perfect Pumpkin Pie
- 9" standard pie crust is what this recipe will fill, if you choose to make a deep dish pie, know that it will show more crust and not quite fill the pie, but it still works fine. You can make 1 ½ times the recipe if you prefer to fill a deep dish.
- Accurate Oven Temperature | Using an oven thermometer make sure your oven heats correctly, then adjust your oven accordingly.
- Not all pumpkin purees are equal | I tested with Trader Joe’s organic pumpkin, Whole Foods organic pumpkin and Libby’s pumpkin puree – Libby’s was the thickest and least watery of the three. Libby’s is non-GMO and grown in the USA, which I feel good about. Homemade pumpkin puree is not recommended.
- NO Pumpkin Pie mix, that is already mixed with sugar and spices and your pie will not turn out.
- Baking longer than 60 minutes can over bake the custard, causing cracking in pumpkin pie. It will still taste good, just not as creamy. Custard pies have a much creamier texture when baked at lower temperatures, then chilled well.
- If par-baking the uncooked pie crust I highly recommend you use parchment paper and pie weights as it will help the pie to keep from shrinking.
- You may choose not to pre-bake your pie crust, just know that your pumpkin pie might be a bit soggier, which some people like - make it yours!
- If your crust is browning too much, wrap foil or a crust guard around the crust until finished baking.
- Freezing your pie crust ahead of time is very important, especially when baking an all-butter pie crust, this hardens the fats and also allows the gluten to relax yielding a more tender and flaky crust.
- Chilling | It's important to let your pie cool on the counter for 2 hours on a cooling rack (there's a reason Grandma used to place her pies on the windowsill), this allows the pie to set and finish cooking. Then be sure to chill for at least 4 hours, longer is preferred.
Storage | Cool on counter (cooling rack) for 2 hours, then refrigerate for at least 4-6 hours , overnight is preferable. Place plastic wrap over pie and store in fridge up to 3 days.
FREEZE | Wrap well, several times in plastic wrap then slip into an airtight baggie and freeze up to 3 months.
THAW| Place pie in fridge overnight to thaw, bring to room temperature by setting on the counter an hour before serving.
Variations & Substitutions
Try and stick with the recipe on this one, custard pies can sometimes be a bit finicky. These changes shouldn't alter the recipe.
- Change up the spices | Replace the spices with Pumpkin Pie Spice, use 2 ½ - 3 teaspoons. If you don't like one of the spices, omit it. If you like it more gingery add a little more ginger, you get the idea! Make it yours!
- Bake in a cookie crust or in a graham cracker crust, or replace graham crackers with gingersnaps.
- Replace sugar(s) with ⅓ cup maple syrup, or even try cup for cup sugar replacements.
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 102mg | Sodium: 141mg | Potassium: 154mg | Fiber: 1g | Sugar: 18g | Vitamin A: 7090IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
