"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." — Libby's
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white rice flour
cold butter, cut into small pieces
apple cider or white vinegar
ice water, or as needed
1 1/2 cups
1 (29 ounce) can
LIBBY'S® 100% Pure Pumpkin
2 (12 fluid ounce) cans
NESTLE® CARNATION® Evaporated Milk
Whipped cream or topping
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.
For Dairy Free use Coconut milk instead of evaporated milk in filling. Use Shortening instead of butter in crust.
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.
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 your dough is floured well frequently or it sticks to the paper and the crust is ruined. Next time I will try chilling the crust for a while before rolling it out.
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 (potato flour is extremely heavy, it is processed from the whole potato, not nice for baking). Very nice pastry, but as usual I needed more water to make it form a ball. The wax paper trick is great, but I used parchment paper with a better result the 2nd time.
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 very crumbly. I ended up just pressing it around the pan like I would a graham cracker crust. And the flavor was just as bad as the texture. It definitely had that potato-ish "gluten-free" taste. In the end, my husband, who can't have gluten, ate the filling off the crust
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Pie Crust with LIBBY'S(R) Famous Pumpkin Pie Filling
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 87
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