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.
Gluten-Free Pie Crust
LIBBYS® Famous Pumpkin Pie Filling
1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 teaspoon salt
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
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 (29-ounce) can LIBBY'S® 100% Pure Pumpkin
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated
Whipped cream or topping (optional)
- 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.)
- 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 remaininghalf.
- 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.
- Bake in preheated 425°F (220°C)
oven for 15 minutes. Reduce temperature to 350°F (175°C);
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.
Prep: 15 min | Cooking: 55 min | Cooling
time: 2 hrs cooling | Yields: 16 servings or two 9-inch deep-dish
Tip: 3 1/2 teaspoons pumpkin pie spice
may be substituted for the cinnamon, ginger and cloves; however,
the taste will be slightly different.
- 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 Per Serving (1/16
of recipe): Calories 290; Calories from Fat. 80; Total Fat 9g;
Saturated Fat 6g; Cholesterol 95mg; Sodium 280mg; Carbohydrates45g;
Dietary Fiber 3g; Sugars 25g; Protein 6g
Recipe and photograph are the property
of Nestlé® and VeryBestBaking.com, used with permission.