Name: Gluten-Free Pie Crust with LIBBY’S® Famous Pumpkin Pie Filling
Prep time: 15 s
Cook time: 55 s
Total time: 190 s
Yield: 16
Ingredients: 1 cup white rice flour; 1/2 cup potato starch; 1/2 cup tapioca flour; 1 1/4 teaspoons saltdivided; 6 tablespoons cold buttercut into small pieces; 1 large eggbeaten; 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)

MAKE IT

Step 1

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.)

Step 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.

Step 3

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.

Step 4

Pour into pie shells.

Step 5

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. • 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.