Costco is the place to find the perfect Thanksgiving dessert – Costco pumpkin pie. People just love Costco pumpkin pie and wouldn’t trade it for anything else. It’s always the right consistency, delicious, and inexpensive.
Their mega-pastry is great if you’re serving a hungry crowd on this holiday, but what if they are sold out of the Thanksgiving dessert? Or, what if you want to enjoy this delectable pie on a regular day?
Don’t worry, we have a recipe that will help you make an ultra-creamy and silky-smooth pumpkin pie that may even be better than the Costco’s legendary pie.
How to Make Costco Pumpkin Pie
Pumpkin pie is basically a custard based on eggs. It should be cooked on gentle, low heat until the egg base is set. If the filling is firm once removed from the oven, it means it’s overbaked and lacks the characteristic smooth texture.
That’s why you should bake it only until the eggs are cooked. It should be a little jiggly when removing it from the oven.
This Costco pumpkin pie recipe uses a greater proportion of yolk which makes the texture even richer, creamier and smoother. Using egg yolks instead of some of the egg whites makes the pie more tender and creamy while creating a richness and a deeper flavor.
This recipe also uses more cream than milk. Replacing all the milk and cream with half and half or using non-dairy milk won’t create the same pie, so it’s not recommended. Even though you can make a dairy-free pumpkin pie, that would mean losing the legendary flavor and texture of the Costco pumpkin pie. So, you may want to stick to real dairy.
When it comes to pumpkin, Costco uses cans of pumpkin as the store is making the dessert on a large scale. But, the texture and flavor of their pie have a lot to do with the type of pumpkin they use. This is one of their secrets.
Namely, they use Dickinson pumpkin because of its more intensive pumpkin flavor and a texture that’s perfect for baking.
Another secret to making the perfect Costco pumpkin pie is baking the crust in advance. That’s because the pie is baked at a low temperature, so the crust needs to be completely cooked when the custard filling is ready.
Pre-baking the crust is the key to cooking the perfect crust and custard filling. You’ll achieve that by solidifying the fats in the dough before baking it. Once the dough is put in the pan, it should be stored in the freezer for 15 minutes before put in the oven.
To keep the shape of the pie dough and prevent the crust’s sides from slumping to the pan bottom while baking, use parchment paper to line the unbaked crust and place pie weights inside to prevent the crust from shrinking when baking.
You may want to put the dough in the chiller before rolling it to firm up the fat solids, especially if you are in a warmer environment. You can also consider doubling the recipe so that you can have enough dough to make a braided crust or other decorations.
Here’s everything you need to make your own Costco pumpkin pie.
With this Costco pumpkin pie recipe, you can make a homemade pumpkin pie this Thanksgiving that will be as delicious as the original.