Copycat Costco Pumpkin Pie
This re-creation of Costco's pumpkin pie is an ultra rich, smooth and creamy pumpkin pie. A perfect copycat of Costco's most famous pie
Servings: 8 servings
Equipment
Ingredients
Crust
- 1 recipe for a single pie crust
- or use a store-bought crust standard size
Filling
- 1 large egg 50 grams
- 3 egg yolks 50 grams
- 1 cup heavy cream 227 grams
- ½ cup whole milk 113 grams
- 1 (15-ounce) can 15-ounce can pumpkin puree (not pumpkin pie filling)
- ¾ cup sugar 150 grams
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
Instructions
Prepare the Pie Crust
- Pre-heat the oven to 375°F
- Roll the chilled pie dough out on a floured board then position the pie crust in a standard size 9-inch pie plate. Fold the edges of the pie dough under and crimp or press down with a fork. Freeze for 15 minutes. (See note 1)
- Line the pie crust with parchment paper and fill it with pie weights. (See note 2.)
- Bake for 15 to 20 minutes then remove the pie weights and bake for another 5 minutes. Remove the pie crust and set aside while you prepare the filling.
- **Reduce the oven temperature to 325°F
Prepare the Filling
- Whisk the egg and egg yolks in a large bowl. Add the rest of the ingredients and whisk until well blended.
- Pour the filling into the pre-baked pie shell and bake for 45 to 60 minutes (time may vary based on your oven). The edges will look slightly puffy. The center may jiggle like jello when you shake the pie plate... that's fine, it will firm up when it is cool. (See note 3) If you have an instant-read thermometer, the center of the pie should measure 175°F.
- Cool on a wire rack for 2 hours, then cover with plastic wrap and store in the refrigerator until ready to serve.
Video
Notes
- Chilling the un-baked pie dough in the freezer prior to baking it will solidify the fat and prevent shrinkage.
- It is also necessary to add weights to the pie crust while it is pre-baking. If you skip this step the sides of the crust will fall to the bottom of the pan. You can use any combination of weights such as rice, wheat berries, beans, or store-bought pie weights.
- When the pie is finished cooking the center should wiggle like jello. If it is firm, it is overcooked. If you want to be more accurate with the cooking time then use an instant-read thermometer. The perfect time to pull the pie from the oven is when the center reaches 175°F. Preventing the filling from over-cooking will ensure that you get a smooth and creamy pumpkin pie.
- If the pie crust seems to be browning too quickly while the pie is baking then cover the crust with foil.
- If you want to make decorations with the pie dough like the pictures then double the pie dough recipe and you will have enough dough for decorating.
- You can make this pumpkin pie 2 to 3 days in advance. Keep it covered and stored in the refrigerator until time to serve.
- Use canned pumpkin puree and not homemade pumpkin puree from fresh pumpkins. Homemade pumpkin puree will often have more liquid than canned pumpkin puree.
- Do not confuse canned pumpkin puree with canned pumpkin pie filling. The two products look very similar so check the label carefully.
- Libby's canned pumpkin uses the same variety of pumpkins that Costco uses in their pumpkin pie. I have noticed other brands of pumpkin puree can look watery and may not work well with this recipe.
Nutrition
Serving: 1 | Calories: 355kcal | Carbohydrates: 40g | Protein: 5.3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 155mg | Sodium: 547mg | Fiber: 2.5g | Sugar: 22g
