✔ Updated · cleaned-up steps + Thanksgiving make-ahead timeline
My copycat Costco pumpkin pie recipe makes the pie that disappears first at Thanksgiving: a smooth, creamy, deeply spiced custard in a crisp, flaky crust. My mum always baked hers the night before, and I still do.
At a glance
The one tip that matters: Pull the pie when the center still wobbles slightly. It keeps cooking as it cools and sets into a silky custard instead of cracking.
The trick is a richer filling than most recipes, made with extra egg yolks and a full cup of heavy cream, baked gently at 325°F in a crust that has been pre-baked first, so the bottom never turns soggy. Bake it the day before Thanksgiving and it's even better, because the filling has time to set and the spices to settle. A full make-ahead plan is below.
Why You'll Love This Pumpkin Pie
- Extra creamy: three yolks plus one whole egg and a cup of heavy cream make a rich, smooth custard.
- No soggy bottom, because the butter crust is fully pre-baked before the filling goes in.
- Made for make-ahead, with dough that keeps for days and a pie that tastes best baked the day before.
What Makes a Copycat Costco Pumpkin Pie Different?
Pumpkin pie is a baked custard, and the Costco-style pie is known for a smooth, creamy, well-spiced filling rather than a firm, dense one. This recipe gets there in three ways.
First, the filling is richer than a standard evaporated-milk pie: three egg yolks and one whole egg set the custard, and heavy cream with a splash of milk makes it silky. Second, it bakes low and slow at 325°F and comes out of the oven while the center still wobbles, so it sets creamy instead of cracked or rubbery. Third, the crust is fully pre-baked before the filling goes in, because a crust baked only at 325°F under a wet custard stays pale and soggy.
Canned pumpkin puree is the right choice here. It's consistent from can to can, thick and smooth, while homemade puree varies in water content and can make the custard watery unless you cook it down first. Got leftover puree from the can? Use it in my copycat Starbucks pumpkin cream cheese muffins.
Thanksgiving Make-Ahead Timeline
Pumpkin pie is one of the easiest Thanksgiving desserts to make ahead, and it frees up the oven on the big day. Here's a stress-free schedule.
| When | What to do |
|---|---|
| Up to 3 months ahead | Make the dough, wrap the disk tightly and freeze it. Thaw it overnight in the fridge before rolling. |
| 2 days ahead (Tuesday) | Make the dough, or move frozen dough to the fridge. Roll it out, fit it into the pie plate, crimp and refrigerate it covered. |
| 1 day ahead (Wednesday) | Pre-bake the crust, mix the filling and bake the pie. Cool for 2 hours, then cover and refrigerate overnight. |
| Thanksgiving Day | Whip the cream. Take the pie out of the fridge about 30 minutes before dessert if you like it closer to room temperature. |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use plain pumpkin puree. Check the can says 100% pumpkin, not pumpkin pie filling, which is already sweetened and spiced and will make the pie too sweet.
- Pre-bake the crust properly. Bake it with weights until set, then without them until the bottom looks dry. A fully pre-baked crust is what keeps the bottom crisp under a wet custard.
- Use a deep-dish pie plate. This filling makes about 4 1/2 cups, which overflows a shallow 9-inch plate. If you only have a standard plate, pour in what fits and bake the extra as a crustless custard in a small buttered ramekin.
- Bake low and pull it early. At 325°F the custard sets gently. Take the pie out when the center still wobbles. That wobble used to make me nervous, but trust it: overbaking causes cracks and a grainy, weepy texture.
- Cool slowly, away from drafts. Let the pie cool on a rack at room temperature for 2 hours before it goes in the fridge. I park mine at the back of the counter, well away from the door. A sudden temperature drop is a common cause of cracks.
Copycat Costco Pumpkin Pie
8
slices30
minutes1
hour25
minutes440
kcal1
hour55
minutesA copycat-style take on the Costco pumpkin pie: a silky, deeply spiced custard made with canned pumpkin, extra egg yolks and heavy cream, baked low and slow at 325°F in a flaky, pre-baked butter crust so the bottom stays crisp. Bake it a day ahead for Thanksgiving.
Ingredients
- For the Crust
1 1/2 cups all-purpose flour (180 grams)
1/4 teaspoon salt
10 tablespoons very cold unsalted butter, cut into cubes (140 grams)
3 to 4 tablespoons ice-cold water
- For the Filling
1 15-ounce can canned pumpkin puree (not pumpkin pie filling)
3 large egg yolks
1 large egg
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
1 cup heavy cream
1/2 cup whole milk
- To Serve
whipped cream
Directions
- Make and Pre-Bake the Crust
- Pulse the flour and salt in a food processor to combine. Add the cold butter cubes and pulse in short bursts, about 30 seconds in total, until the butter is in pea-size pieces.
- Drizzle in 3 tablespoons of ice water and pulse just until the dough looks like coarse, damp sand and holds together when pinched. Add the last tablespoon only if it’s still dry. Gather it into a ball, flatten into a disk, wrap and refrigerate for at least 1 hour (or up to 2 days).
- On a floured surface, roll the dough into a 12-inch circle and ease it into a 9-inch deep-dish pie plate. Fold the overhang under itself and crimp the edge. Freeze the crust for 15 minutes while the oven heats to 375°F.
- Line the cold crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes, then lift out the parchment and weights and bake for 5 to 8 minutes more, until the bottom looks dry and lightly golden. Reduce the oven to 325°F.
- Make the Filling and Bake
- In a large bowl, whisk the egg yolks and the whole egg. Whisk in the pumpkin puree, sugar, salt, cinnamon, ginger, nutmeg, cloves and vanilla, then slowly whisk in the heavy cream and milk until smooth.
- Set the warm crust on a rimmed baking sheet and pour in the filling. If the crust edge is already well browned, cover it with a foil ring or pie shield.
- Bake at 325°F for 50 to 60 minutes, until the edges are set and the center still wobbles slightly, like gelatin, when you nudge the pan. An instant-read thermometer in the center should read about 175°F. Don’t wait for the middle to firm up in the oven, or the custard can crack.
- Cool the pie on a wire rack for at least 2 hours, until it reaches room temperature and the filling sets. Then cover and refrigerate. Serve chilled or at room temperature with whipped cream, and refrigerate leftovers for up to 4 days.
Notes
- For the crust you can also use a store-bought crust or make your own as instructed in the recipe below.
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How to Store Pumpkin Pie
Because the filling is an egg-and-dairy custard, pumpkin pie belongs in the refrigerator once it has cooled. Cover it loosely with plastic wrap or foil and keep it for 3 to 4 days. Leftover slices shouldn't sit at room temperature for more than 2 hours.
To freeze, cool the whole pie completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Thaw it overnight in the fridge and add the whipped cream just before serving.
More Holiday Baking
Short on time? Our pie crust recipe walks through the dough step by step, and a good store-bought crust works too: just pre-bake it the same way. For more festive treats, try our McDonald's Holiday Pie copycat, a warm pumpkin spice latte to serve with dessert, or browse our easy desserts. Feeding a big crowd? See our guide to Costco catering.
Frequently Asked Questions
What makes this copycat Costco pumpkin pie so creamy?
The filling uses three egg yolks plus one whole egg and a full cup of heavy cream with a little milk. The extra yolks and fat make a richer, silkier custard than recipes made with evaporated milk, and baking at 325°F keeps it smooth.
How far ahead can I make pumpkin pie for Thanksgiving?
Bake it 1 day ahead for the best texture; up to 2 days is fine. Cool it completely, cover it and keep it in the refrigerator. The pie dough can be made up to 2 days ahead and refrigerated, or frozen for up to 3 months.
Does pumpkin pie need to be refrigerated?
Yes. Pumpkin pie is an egg custard, so once it has cooled (within 2 hours of baking), cover it and refrigerate it. It keeps for 3 to 4 days in the fridge. Don't leave slices out at room temperature for more than 2 hours.
How do I know when pumpkin pie is done?
The edges should be set and slightly puffed while the center 2 to 3 inches still wobbles gently when you nudge the pan. An instant-read thermometer in the center should read about 175°F. The pie finishes setting as it cools.
Why did my pumpkin pie crack?
Cracks usually mean the pie was overbaked or cooled too quickly. Take it out while the center still wobbles, and let it cool slowly on a rack at room temperature before refrigerating it. And if you do get a small crack, a swirl of whipped cream hides it. I won’t tell.
Can I freeze pumpkin pie?
Yes. Cool the baked pie completely, wrap it well in plastic wrap and foil and freeze for up to 1 month. Thaw it overnight in the refrigerator. The crust softens a little, so it's best served chilled with whipped cream.
🦃 Holiday dessert table? Find more Thanksgiving dessert ideas alongside the rest of the feast.
🍪 Filling a cookie tin? Find more holiday baking recipes for the season.
