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

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

Libby's 0

"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."

Ingredients 3 h 10 m {{adjustedServings}} servings 275 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 90 mg
  • 30%
  • 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.
Tips & Tricks


  • 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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Reviews 17

  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 really good.


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 ingredients that I didnt already have on hand and he swapped the starch and flours by accident so I used Tapioca Starch and Potato Flour instead of what was called for. The crust still came out great and he said the flavor was better than any crust he has ever tried! Definetly one for the Books! Also this recipe yields 2 pies not 1. So be forewarned! I put the ingredients in the fridge to make a second, hopefully it holds up! Oh and if your at a higher altitude you definetly neeed to add about 15 minutes! My pie even after 15 extra minutes wasnt quite setting so I pulled it out and let it rest. It was done and set up fine but the toothpick trick didnt work for this pie. Atleast not mine.