NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Gluten-Free Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling

Gluten-Free Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    16
    servings or two 9-inch deep-dish pies

Ingredients

  • 1 cup white rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 1 1/4 teaspoons salt, divided
  • 6 tablespoons cold butter, cut into small pieces
  • 1 large egg, beaten
  • 1 tablespoon apple cider or white vinegar
  • 3 to 4 tablespoons ice water
  • 1 1/2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 4 large eggs
  • 1 can (29 ounces) LIBBY'S® 100% Pure Pumpkin
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
  • Whipped cream or topping (optional)

Instructions

COMBINE rice flour, potato starch, tapioca flour and 1/4 teaspoon salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add 1 egg and vinegar; stir gently with a fork until just blended. Sprinkle with water; blend together with a fork and clean hands until mixture just holds together and forms a ball. (Be careful not to add too much water as dough will be hard to roll.)

SHAPE dough into ball and divide in half. Cover one half with plastic wrap; set aside. Place remaining half on lightly floured (use rice flour) sheet of wax paper. Top with additional piece of wax paper. Roll out dough to 1/8-inch thickness. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate. Slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired. Repeat with remaining half.

MIX sugar, remaining teaspoon salt, cinnamon, ginger and cloves in small bowl. Beat 4 eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shells.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.

TIPS:
• 3 1/2 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

NOTES:
• This dough is easiest to roll and work with when used soon after preparing it.
• Do not freeze pies, as this will cause crust to separate from the filling.
 

Nutritional Information

% Daily Value *

  • Total Fat 9g 14%
  • Saturated Fat 6g 30%
  • Cholesterol 95mg 32%
  • Sodium 280mg 12%
  • Carbohydrates 45g 15%
  • Dietary Fiber 3g 12%
  • Vitamin A 140%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 4%
  • Sugars 25g
  • Protein 6g

* Percentage Daily Values are based on a 2000 calorie diet.