Pumpkin Slab Pie (Costco Pumpkin Pie Copycat Recipe)

Pumpkin slab pie in a rimmed baking sheet with slices on blue plates.

Pumpkin Slab Pie (Costco Pumpkin Pie Copycat Recipe)

This pumpkin slab pie is my homemade take on the famous Costco pumpkin pie, with a crust that actually holds together and a silky filling thanks to sweetened condensed milk. It bakes on a rimmed sheet pan and serves 15 to 18, so it’s perfect for feeding the whole Thanksgiving crowd. Use store-bought crust to keep it easy, or go with my all-butter crust for the very best version.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 55

Freeze Time: 30

Servings:

Calories: 420kcal

Equipment

dry measuring cup
measuring spoons
rimmed half sheet pan
Rolling Pin
large bowl
whisk
pie weights
small bowl
pastry brush
leaf-shaped cookie cutter (optional)

Ingredients

2 batches buttery flaky crusts (or use 2 boxes refrigerated pie crusts)
2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
2 (14-ounce) cans sweetened condensed milk
5 large eggs
½ cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon kosher salt
1 large egg yolk
Sweetened whipped cream for serving

Instructions

Roll the pie crusts into a 22- x 17-inch rectangle. (If using refrigerated pie crust rounds, pinch the edges under and use the scraps to make a rectangle.) Place in a greased rimmed half sheet pan. Fold the edges under and crimp. Freeze for 30 minutes.
Preheat the oven to 425°F. Roll out the pie crust scraps and cut into leaf shapes, if desired. Refrigerate.
Place a piece of parchment paper inside the pie dough and fill with pie weights or beans. Bake for 16 minutes or until the dough is almost cooked. Remove the pie weights and parchment paper and bake for another 3 minutes or until the crust is golden brown.
Remove from the oven and reduce the oven temperature to 350°F.
Whisk together the pumpkin puree, sweetened condensed milk, whole eggs, brown sugar, vanilla, pumpkin pie spice, cinnamon, cloves, and salt in a large bowl.
Pour the filling into the crust and spread in an even layer.
Whisk together the egg yolk and 1 teaspoon water in a small bowl. Brush on the edges of the pie and on the leaf cut-outs.
Bake the pie for 35 minutes or until mostly set (the center will still jiggle). Bake the leaves for 15 to 18 minutes or until golden brown.
Remove the pie from the oven and let cool completely before cutting into squares. Garnish with the leaves and top servings with whipped cream.

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Notes

Nutrition information is an estimate and will vary based on the specific brands and ingredients used.

Nutrition