Pumpkin Custard Pie Recipe (Costco Copycat)
User Reviews
5
Pumpkin Custard Pie Recipe (Costco Copycat)
Description
The Pumpkin Custard Pie Recipe replicates a well-known Costco-style dessert with a custard filling made from pumpkin puree, eggs, sugars, and a blend of traditional spices like cinnamon, ginger, and nutmeg. The filling is carefully combined and baked in a pre-baked pie crust to maintain a flaky base. Baking begins at a high temperature to set the crust, then continues at a lower heat for a gradual, even bake that prevents cracking and maintains a creamy texture.
Upon baking, the custard should be smooth and hold its shape when cool. The spices create warm notes without overpowering the pumpkin's natural flavor. Refrigerating the pie overnight enhances the firmness and melds the flavors. This pie can be adapted with different crusts or slight spice alterations to suit personal preference.
Storage recommendations include refrigerating the pie covered for up to three days or freezing tightly wrapped for three months with proper thawing in the fridge overnight. Par-baking the crust helps prevent sogginess and maintains a tender, flaky texture essential to this style of custard pie.
Ingredients
- 1 ingle pie crust pre-baked, 9 inch pie crust (see note 1)
- 3 large egg room temperature, yolk
- 1 large egg whole egg, room temperature
- 1/2 cup granulated sugar I used cane sugar, white sugar may be used
- 1/4 cup brown sugar packed
- 15 ounce pumpkin not pumpkin pie mix, I recommend Libby's (see note 3, puree
- 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 milk whole
Instructions
- Preheat oven to 425 degrees F 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).
- 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 degrees F. 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. Add pumpkin, spices, salt and vanilla and whisk until just combined. Pour in milk and heavy cream and whisk until smooth.
- 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 degrees 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
- Cool pie on a rack for 2 hours before refrigerating at least 4-6 hours or overnight for best custard set.
- Store covered in fridge up to 3 days or freeze tightly wrapped for up to 3 months.
- Thaw frozen pie in fridge overnight and bring to room temperature before serving.
- Pre-baking (par-baking) the crust prevents sogginess; use pie weights and dock dough properly.
- Use 9" standard pie crust; deep dish crust may require recipe adjustment.
- Adjust spices or use premixed pumpkin pie spice to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 190kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 102mg | 34% |
| Sodium | 141mg | 6% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 7090IU | 142% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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