This creamy pumpkin custard pie is smooth, lightly spiced, and just sweet enough; an easy twist on classic pumpkin pie, inspired by the beloved Costco version.
⭐️⭐️⭐️⭐️⭐️ Shawna’s 5-Star Review:
“This is the best pumpkin pie I’ve ever made/eaten. It’s absolutely delicious. I’m currently making my second one in a week.”
If you are the pie maker for your Thanksgiving feast, you might also try this Apple Crumble pie (the crust doubles as the crumb topping), Butterscotch Cinnamon Pie, or this award-winning Key Lime Pie.
I wanted a tested and perfect recipe for my readers. So, after testing 5 pumpkin pie recipes, I’ve come up with the best pie for pumpkin pie season. My tips are below, be sure to read through them all!
Why You’ll Love This Pumpkin Custard Pie
- Creamy Texture | Making this recipe from scratch is easy and you are guaranteed to have creamy pumpkin pie every time.
- Make Ahead | I love make ahead recipes for the holidays and you can make your pumpkin pie 2-3 days ahead, or freeze!
Pumpkin Custard Pie vs. Pumpkin Pie
They might look pretty similar, but pumpkin custard pie is smoother, creamier, and a bit richer than traditional pumpkin pie. It uses a few more eggs and cream (or half-and-half), and it bakes low and slow to set up like a custard. The texture is super smooth; think more melt-in-your-mouth than firm and sliceable like a classic pumpkin pie.
About Costco’s Pumpkin Pie
According to the Costco Connection, the Costco pie recipe, developed over 30 years ago by Sue McConnaha, has been the same since 1987, when it first hit the bakery shelves. The actual recipe is a closely guarded secret, but I believe you will love this copycat dessert even more than the store-bought version!
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.
Costco Pumpkin Pie Ingredients
- Pie Crust | A single pre-baked pie crust is all you need; make your own or purchase a store-bought pie crust. My all-butter pie crust shows you how to make your pie crust using a food processor, stand mixer, or by hand.
- Pumpkin Purée | 100% pureed canned pumpkin here, not pumpkin pie mix. I tested this recipe using several types of pumpkin, it came out best using Libby’s pumpkin puree.
- Eggs | I use large eggs in all of my baking. We’ll use both whole eggs and extra egg yolks for the creamiest texture, and I’ll also give you great ideas for using your leftover egg whites. Bring to room temperature.
- Sugar | A combination regular all-natural cane sugar and brown sugar for a hint of caramel.
- Cream & Milk | The best custard pies use heavy cream, and we add a touch of whole milk as well, no sweetened condensed milk or evaporated milk here.
- Warm Spices | Classic pumpkin filling spices; cinnamon, ginger, nutmeg, cloves, allspice and a touch of kosher salt balances it all out.
- Vanilla Extract | I used a little bit of homemade bourbon vanilla extract to make it extra special; regular vanilla extract is just fine.
Get the full recipe in the recipe card below.
Recommended Equipment
- Large Mixing Bowl | I love my Mason Cash mixing bowls, they are sturdy, beautiful and are made in England.
- Whisk | A good whisk is so helpful in this legendary pumpkin pie
- Pie Plate | For this recipe, you need a regular 9″ pie plate.
- Crust Guard | I love this adjustable silicone guard!
Pro Tip: If making a 9″ deep dish pie, the filling will be a little short, which is just fine if you don’t mind a little more crust showing. OR make a little more pumpkin pie filling. Make 1 ½ times the filling for the recipe. If you have any extra, pour it into a buttered ramekin and bake it with your pumpkin pie.
How to make Costco Pumpkin Pie Recipe
Step 1 | Prep your Pie Crust
Make your favorite pie crust, or purchase a pre-made crust. Try my all-butter pie dough recipe, it’s easy and delicious. Dust with flour and roll out unbaked pie crust surface and press into a standard 9″ pie plate (not deep dish).
How to Blind Bake (Par-Bake) Your Pie Crust
Freeze pie crust for 30-60 minutes before baking (this helps prevent shrinking). If desired, just before baking, brush the edges of the crust with a beaten egg and 1 tablespoon cream for a glossy crust. 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). Check out my pie crust recipe linked above for the best tips and tricks.
For best results, Par-bake (blind bake) your pie crust to avoid a soggy crust. However, it’s not necessary if you prefer a softer pie crust. Move the rack to the lower third of the oven, line a baking sheet with aluminum foil, and place it in the oven on the lower rack.
Move the rack to the lower third of the oven, place an aluminum foil-lined baking sheet on the rack, and preheat the oven to 425°F (220 °C). Place prepared uncooked pie crust (with docking and weights) in the oven and bake for 15-20 minutes, then carefully remove the pie weights and bake for another 5 minutes.
Step 2 | Make pumpkin pie filling for copycat Costco pumpkin pie recipe
In a large bowl, make your pumpkin mixture. Whisk eggs and egg yolks until smooth, then combine sugars, whisking until blended. Add remaining ingredients; pumpkin puree, spices, salt and vanilla extract whisking until smooth.
This next step is very important!
REDUCE OVEN TEMPERATURE to 325°F (165° C). Keep the baking sheet in the oven.
Step 3 | Bake Custard Pumpkin Pie Recipe
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 Jell-O when gently shaken. Or when the internal temperature reaches 175° F. See tips below oven temps. It will firm as it cools. Place it on a cooling rack and let it cool for 2 hours. Then, cover it with plastic wrap and transfer it to the refrigerator until ready to serve. It may be made up to 3 days in advance, but 24 hours is just about ideal!
Step 4 | Cool pie before slicing
Chilled custard pumpkin pies are better and slice cleaner. Cool on a rack for 2 hours and then transfer to the fridge.
Serve with whipped cream or a scoop of vanilla ice cream and a drizzle of bourbon caramel sauce.
Custard Pumpkin Pie Variations and Substitutions
Try to 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 by replacing them with Pumpkin Pie Spice, using 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.
Pro Tips for the Perfect Pumpkin Pie
- Accurate Oven Temperature | Many ovens are often about 25° off. Mine is 25° cooler, which makes a BIG difference when baking. Purchase an oven thermometer and 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 because it tends to be more watery.
- NO Pumpkin Pie mix, it’s premixed with sugar and spices, and your pie will not turn out.
- Baking longer than 60 minutes can overbake the custard, causing cracking in the pumpkin pie. It will still taste good, just not as creamy. Custard pies have a much creamier texture when baked at lower temperatures, then well chilled.
- If par-baking the uncooked pie crust, I highly recommend using parchment paper and pie weights to prevent the pie 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.
- 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.
Tips for Crust Decorations
If you’d like to fancy up your pie with some festive fall cutouts, be sure to either make extra pie dough or purchase an extra crust. Roll the crust out to about ¼ inch thick. Using your favorite cookie-cutter shapes, cut out desired shapes. For all of the tips and tricks, pop over to my recipe search and type in “homemade pie crust”.
How to Store Pumpkin Custard Pie
Let the pie cool on the counter for 2 hours, then cover with plastic wrap and refrigerate for at least 4–6 hours (overnight is best). It’ll keep in the fridge for up to 3 days.
To Freeze: Pumpkin custard pie freezes really well, even the Costco ones! Wrap tightly in plastic wrap (a couple layers), then place in a freezer bag. Freeze for up to 3 months.
To Thaw: Thaw in the fridge overnight, then let it sit at room temp for about an hour before serving.
Pumpkin Custard Pie FAQ’s
Any egg-rich custard pie should be refrigerated, so yes, this Costco pumpkin pie recipe should be refrigerated.
Yes, you sure can, in fact, pumpkin pie freezes beautifully! Whether you are freezing the whole pie or just a portion, wrap it well to prevent it from absorbing freezer flavors.
Any uncooked custard cooked together in a par-baked or uncooked pie crust is considered a custard pie in North America. True custards contain eggs and are typically a pretty rich pie. A cream pie is typically placed in a cooked pie shell, like this Chocolate Cream Pie.
High Altitude Pumpkin Custard Pie Recipe
While testing this recipe, I increased the oven temperature as I usually do at high altitude, but this resulted in the pie’s outside baking too quickly and the inside remaining runny.
As long as you stick to the recipe measurements, use thick pumpkin puree, and move your rack to the lower third of the oven with the baking sheet on it, you are golden! Make sure your oven is actually heating to 325° F.
More Perfect Pumpkin Recipes
- Copycat Panera Pumpkin Muffin Recipe
- Easy Pumpkin Coffee Cake Recipe
- Maple Pumpkin Scones {Starbucks Copycat}
- Pumpkin Cheesecake Bars Recipe {with Streusel topping}
- Pumpkin Yogurt | Copycat Noosa
- Healthy Moist Pumpkin Bread
Our Favorite Thanksgiving Recipes
- Turkey of course, or try our Juicy Air Fryer Turkey Breast, Instant Pot Turkey Breast or these Air Fryer Turkey Thighs.
- You need some scrumptious Giblet Gravy to go over those creamy mashed potatoes!
- Classic healthier green bean casserole without any cream of soup or this easy Broccoli Au Gratin.
- Potato lovers go nuts over Potatoes Au Gratin and these Cheesy Funeral Potatoes.
- Go healthy with this Harvest Wild Rice Salad or this lovely holiday Christmas salad.
- And don’t forget fresh cranberry relish and easy yeast rolls!
- Wash it all down with this Maple Whiskey Sour or this Apple Cider Bourbon Cocktail.
I hope you loved this Costco pumpkin pie Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
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°F (220°C) 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).1 single pie crust
- 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°F (165°C). 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.3 large egg yolks, 1 large egg, ½ cup granulated sugar, ¼ cup brown sugar
- Add pumpkin, spices, salt and vanilla and whisk until just combined. Pour in milk and heavy cream and whisk until smooth.15 ounce pumpkin puree, 2 teaspoons vanilla extract, 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
- 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° 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
- Use a 9″ standard pie crust – A deep dish works, but the filling won’t reach the top. Want it full? Make 1½ times the recipe.
- Check your oven temp – Use an oven thermometer to make sure your oven bakes evenly.
- Pumpkin puree matters – I tested several brands (Trader Joe’s, Whole Foods, and Libby’s). Libby’s was the thickest and least watery—my top pick! Avoid homemade puree and steer clear of pumpkin pie mix (too sweet and spiced).
- Avoid overbaking – More than 60 minutes and your custard may crack or dry out. It sets as it cools for that smooth, creamy texture.
- Crust tips:
• If par-baking, use parchment paper and pie weights to prevent shrinking.
• Not par-baking? Expect a softer, possibly soggier crust (some people love it!).
• If the crust browns too quickly, use foil or a crust guard.
• Freeze your pie crust before baking—especially for an all-butter crust—to help fats firm up and reduce shrinkage. - Cooling + chilling – Let the pie cool on a cooling rack for 2 hours (like Grandma did!), then refrigerate for at least 4 hours—overnight is even better.
- Cool the pie on a cooling rack for 2 hours, then cover with plastic wrap and refrigerate for at least 4–6 hours (overnight is even better). Store in the fridge for up to 3 days.
- Freeze – Wrap tightly in plastic wrap (a couple layers), then slip into an airtight freezer bag. Freeze for up to 3 months.
- Thaw – Transfer to the fridge overnight, then bring to room temp by letting it sit on the counter for about an hour before serving.
- Spices – Swap the individual spices for 2½–3 teaspoons of Pumpkin Pie Spice, or adjust to your taste. Don’t like cloves? Leave them out. Love ginger? Add a little more. Make it yours!
- Crust – Try it with a graham cracker crust, gingersnap crust, or even a simple cookie crust.
- Sweeteners – Swap the sugars for ⅓ cup maple syrup, or try your favorite cup-for-cup sugar substitute.
Nutrition
Sharon
Any change of making this into a crustless pie?
Just make sure you grease your pan (with butter) and you might want to rotate it halfway through for even baking. It will still take awhile to bake the crust wouldn’t really change that. The temp should be around 170-175 (taken in the middle of the pie) when it’s done. Let me know how it goes!
Angela Daulton
Can you use a pre frozen pie crust? I feel like this may be a baking no no.
If that works for you, then absolutely! It won’t taste quite as good but sure will be easy!
SHAWNA SIMPSON
This is the best pumpkin pie I’ve ever made/eaten. It’s absolutely delicious. I’m currently making my second one in a week.
Well thank you Shawna for making my month! We love it too!!
Joy Tortell
Been making pumpkin pie for 67 years. Ready to try my little Fresh Cooky’s Delicious sounding recipe this weekend????
And you make the best pumpkin pies!! Thanks, Mom! ????????
Jacqueline
I love the addition of custard. I’ve never been tempted by pumpkin pie, but this one ….. ❤️
Hopefully it will make you a convert!!
Ana
I had to make my own pumpkin pie this year and this recipe turned out amazing! Better than store bought for sure. Can’t wait to serve it to my family tonight. Thanks for the recipe!
So so glad you loved it! Thanks so much Ana!
Anjali
I am making this for Thanksgiving tomorrow and I cannot wait to see how it turns out!! I love the Costco pumpkin pie, but I love the idea of having a homemade version even more!
Yay!
Traci
Yum…love how easy and fun this is! Why have I not been making my own from scratch all along?! Thanks for the great recipe and ALL the tips!
Right?! It’s so easy!!
MacKenzie
I’m
So glad I came across this recipe the Costco pumpkin pie is amazing. I tried this version last Sunday and it tastes exactly the same. Can’t wait to make again.
So grateful to hear!!
Tara
Not only is this pie absolutely stunning, it’s also SO tasty! Creamy and tasty. Perfect for Thanksgiving!
Thank you Tara!
Artney
This will make so many pumpkin lovers happy. The crust is perfect! Being able to enjoy a Costco pie, but being made at home is even better!
Oh thank you! So glad you love it!
Beth
Holy moly. I can honestly say that this is the best pumpkin pie recipe I’ve ever seen. I’ve made a lot of them, and this one takes the cake, er, pie.
Lol!! And Thank you! Happy Thanksgiving to you!
Tayler
I made this pie over the weekend and it was incredible! Actually so much better than Costco!
Thank you!
Kelley
This was way better than Costcos pumpkin pie! Thanks so much for sharing this awesome recipe!
I agree! Thanks Kelley!
Amy Nash
This is such a fantastic, classic pumpkin pie. Homemade is always best!
Always the best, thanks Amy!
Nikki
The perfect pumpkin pie! I love the fall cutouts as an extra touch!
Thank you so much!
Eliza
What a special pumpkin pie recipe! My parents LOVE the Costco pie, and I love that I can now make them a homemade version (that’s even tastier)!
Yay!! Win on all sides!