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

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


"Now you can enjoy the same great taste of LIBBY'S® Famous Pumpkin Pie with a gluten-free crust. This flaky and light pie crust will be a welcomed addition to those who have adopted a gluten-free lifestyle."


3 h 10 m servings 275 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 282 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. For Pie Crust: Combine rice flour, potato starch, tapioca flour and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Form well in center. Add 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.)
  2. 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.
  3. For Filling: Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shells.
  4. Bake in preheated 425 degrees F. oven for 15 minutes. Reduce temperature to 350 degrees 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.
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  • 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.
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  1. 18 Ratings


For Dairy Free use Coconut milk instead of evaporated milk in filling. Use Shortening instead of butter in crust.

I didn't make the pumpkin pie part, but I used this as the crust for a chicken pot pie (chicken pot pie ix from this site) and it was great! Even my hubby (who hates everything GF) said it was ...

Fabulous! Being Gluten and Lactose free I dont get to have very many desserts and sweets. This recipe was rather simple and tasted great. Only change was I sent my spouse to get a couple of ingr...

Hven't tasted this crust yet. I am however giving it three stars for ease of making. The crust is very difficult to handle. The wax paper is a good idea but you have to make sure to check that y...

Thank you for submitting a gluten-free alternative to a regular pie crust. I am making this my basic pie crust recipe.

I didn't make the pie, but used the crust for strawberry pie and chicken pot pie. I recommend brushing with egg white before baking for a more golden flakey crust. It was a hit at our house.

Just a thought, perhaps the people who gave very low reviews used potato flour instead of potato starch flour? They are very different products and have a very different texture and taste (potat...

I have never written a one-star review before, but I did not care for this recipe. I had a very hard time getting this crust to hold together. I followed the recipe exactly, but it was still ve...

just delicious! made this for my husband who can't eat wheat and he absolutely loved it, as did I. I used shortening instead of butter, otherwise, followed the recipe. Crust was pretty crumbly...