7 Costco Pumpkin Pie Tips You'll Want To Know This Fall

Pumpkin pie is like the epitome of autumn; it uses all the familiar elements, primarily pumpkin and warming spices, which make it feel so comforting and cozy. Crafting a classic pumpkin pie from scratch could take upwards of three hours, and perhaps that simply doesn't fit into your schedule. That's when a store-bought option starts to look pretty appealing. Costco can be a one-stop shop for all types of frozen desserts, prepared meals, and random snacks. Its pumpkin pie is large, which is certainly a plus, but there are a few things you might want to consider before (and after) you purchase. 

I compiled some tips based on personal experience and research to give you some key insights. Some of these are worth keeping in mind before you buy, while others concern presentation and other post-purchase factors. There are many reasons why you would purchase a Costco pie, so apply these tips based on what you plan to use it for — whether you're having a large party and prefer to make more exciting, bite-sized treats, or you just want to impress people with the best possible pie. Consider these tips to have the best experience, fewest problems, and most attractive pumpkin pie on the block.

As much as you might want to do a last-minute grocery run to ensure the freshest pie, that's not going to happen. Costco is closed only a handful of times throughout the year, including Thanksgiving Day. Therefore, don't even bother getting into your car that day (at least to go to the big-box warehouse); it will not be open if you need a last-minute day-of pie or general grocery run. 

If you want to get it at the last second, you can always attempt to pick up your pie the day before. I found that most of the pies' best-by dates were two days out, so acquiring them the day before or even two days before still yields delicious, fresh results. Still, you'll want to check whether there are any pies with a best-by date further than that, which helps ensure greater freshness. I didn't see any, but you may have better luck.

In the days before Thanksgiving, Costco typically ramps up the amount of pies in-store and sells thousands of pies, and there's a good chance you can still buy something fresh the day before Thanksgiving. For contrast, I visited in early October, and there was just a small fridge full. Additionally, check the store's hours no matter which day you go to ensure you don't arrive after closing and miss your chance altogether — weekdays, Saturdays, and Sundays all have different opening and/or closing hours.

One of the best things you can do before you buy your pie is to take a good look (look is the operative word here) at it. They may appear the same in a case full of other pies, blending in with one another, but each is unique. Take a step back and really peer at them. Look for one with the least amount of cracking, a medium golden crust, and a set pie center. This can help ensure that you not only have the best-looking pie at the table but also the best-tasting one. 

If it's already super cracked, it will probably crack even more when you are plating (unless you follow the next tip I will discuss), at least in my experience. To be fair, you can't see much other than the top and the border crust, but that can still give you some insight. I saw pies with large cracks or even a small pool of liquid on top. Do not open the lids or touch the actual pies in any way. Inspect the pies by sight alone and without physically opening the lid: Just keep the crust, cracks, and filling top of mind.

I found an interesting issue when I bought my pie. I cut into it to try to plate it, only to have it totally break apart and crack. The bottom of the crust appeared soggy, and the pie filling was a little more gelatinous and unset than it initially appeared. This would be quite a failure if I were serving it to people (not really my fault though). If you want to play it safe, I suggest letting the pie bake for a few minutes before you serve it to anyone. 

If you plan to go this route regardless, it doesn't hurt to choose the pie that appears more undercooked, since you don't want the crust to burn — some had browner pie filling and crust compared to others. A lot of people do this extra baking step regardless, and it might be the best way to go. There's no set standard; instead, people suggest baking on low heat and cooking as desired. Some directions go for anything from 10 to 45 minutes. Keep an eye on it while it's in the oven, as you don't want to take it too far.

Much like anything at Costco, the pie is quite enormous, nothing like the little version that you get at a typical grocery store. The Kirkland Signature Pumpkin Pie is a large 58-ounce pie, which is almost triple the average baked treat. These 3-pound 10-ounce behemoths are great if you are serving a crew, but they take up a lot of fridge space. I suggest clearing out a portion of the fridge before you head to the store. You don't want to be organizing and finding space when the pie has already been out of the fridge during the shopping experience and the drive home. 

Plus, it needs a flat surface because it is a delicate baked good. Having it sloped or angled might make it crack (even more). It's pretty long and wide, so it may take up more space than you anticipated. Another tip to consider is to avoid placing anything heavy on top of it; doing so may warp the plastic lid and cause it to dip onto the pie itself. The pies are stacked on top of each other at Costco, so it appears they can withstand some pressure. Still, if you want to place something on top, do so at your own risk.

A pie is but a pie ... unless you actively switch things up. This tip is all about revamping your pie, whether that's at the start with the entire baked good or with leftovers. There are plenty of ways you can turn the plain pie into a new treat altogether. One great way is to use cookie cutters or other cutout shapes to create smaller dessert pieces. This method might be best if you're entertaining more people and want to create the ultimate party dessert. I used a very small cutout and got some cute flower-shaped pieces. They are bite-sized but still deliver all the flavors that you want in a pumpkin pie. 

Plenty of people like to choose this route. I think that is because the mini pies are festive, but they preserve the overall flavor proportions. It gives the baked good a new presentation without adding any other elements. For something more involved, you could whip up cake pops by mixing the crust, filling, and all; then roll them into balls and follow the tips you would typically use for cake pops. People do anything from pie milkshakes to pumpkin pie bites that are rolled in things like chocolate or cinnamon sugar. Have fun with it.

The Costco pie has a good foundation, but let's make it even better, shall we? Caramel sauce is a simple way to enhance a store-bought pumpkin pie, adding a buttery, rich sweetness that pairs well with the pie's spices. Whipped cream is a classic, too, but there are so many toppings to pick from if you want something other than that. Mascarpone offers a similar appearance, but a more complex flavor than whipped cream. It's mildly sweet but also has some nice tanginess; even when whipped, it's not quite as airy as canned whipped topping, so it can bring a unique, light texture to the pie as well. 

Try incorporating a crumble topping to add buttery, rich mouthfeel and textural contrast to the soft pie filling. If you just want to incorporate something simple, coconut, ice cream, and nuts are great options. I used chopped dark chocolate and walnuts, and it really elevated the pie — this combo provided earthiness and a pleasant crunch. By the time you're done jazzing up your Costco pie, adorning it with creams, sauces, and drizzles, no one would know you purchased it from the warehouse.

I love freezing food, and Costco products are all right up there as my faves. I've frozen the delectable Brownie Walnut Pie and even the bakery's bar cakes. If you have leftovers, the best tip is to freeze them to enjoy later. Cut them into mid-size slices — not too thick or thin. You want them to thaw evenly, and people suggest heating them to eliminate any extra moisture or sogginess; the crust can get especially mushy if you skip this step. An air fryer is the way to go, but an oven works just as well. 

Customers enjoy freezing the pie and say it's a reason why it's such a fantastic product. Some say you'll want to portion each slice separately using a vacuum sealer, while others recommend wrapping each slice in plastic wrap, then aluminum foil, and then placing it in a freezer-safe container. You can store them in the freezer for about two to three months. Potentially, you could enjoy some pumpkin pie in the new year if you freeze the day after Thanksgiving.