Costco Pumpkin Pie Copycat

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Crust

  • ▢1 recipe single pie crust, or use a store-bought crust

Filling

  • ▢1 large 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 pumpkin puree, (not pumpkin pie filling)

  • ▢¾ cup granulated sugar, 150 grams

  • ▢2 teaspoons vanilla extract

  • ▢2 teaspoons ground cinnamon

  • ▢¾ teaspoon ground ginger

  • ▢½ teaspoon ground 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.