Pumpkin Pie
"The $5.99 legend. Nearly four pounds. Feeds twelve. The single best deal in the bakery, reverse-engineered for your oven. Thanksgiving will never be the same."
Costco Copycat — This is a homemade version of the Costco Bakery item. See it in store →
The Game Plan
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Preheat oven to 425°F (220°C). Place the pie crust in a deep-dish 9-inch pie plate and crimp the edges. If using a store-bought crust, let it come to room temperature first so it doesn't crack.
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Whisk the eggs in a large bowl, then add sugar, cinnamon, ginger, cloves, nutmeg, and salt. Mix until smooth and fragrant.
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Stir in the entire can of pumpkin puree until fully incorporated. Scrape the bottom of the bowl — you want every bit of spice mixed in.
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Gradually pour in the evaporated milk, whisking until the filling is silky and uniform. It should be pourable but thick.
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Pour filling into the pie crust — it should come nearly to the top. This is a thick, heavy pie. Place the pie plate on a baking sheet to catch any drips.
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Bake at 425°F for 15 minutes. This initial blast of heat sets the crust and prevents a soggy bottom.
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Without opening the oven, reduce heat to 350°F (175°C) and bake another 40-45 minutes.
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If the crust edges start browning too fast, loosely tent them with strips of foil or use a pie crust shield.
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The pie is done when the edges are set but the center still has a slight jiggle — like jello, not like liquid. It will continue to firm up as it cools.
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Cool completely on a wire rack for at least 2 hours. Do not skip this step. Cutting into a warm pumpkin pie is how you get pumpkin soup.
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Serve with a mountain of whipped cream. This is non-negotiable.
