Light and Fluffy (Gluten-free) Pumpkin Chiffon Pie

Light and Fluffy (Gluten-free) Pumpkin Chiffon Pie

We also use pasteurized egg whites in place of fresh egg whites ... just to be on the safe side! Mousse of any flavor is so delicious and has such a lovely texture. I really love it, but I am always a little bit leery of raw egg whites, so I opt for the egg whites in the carton for the meringue.Note: when we make this crust with regular all-purpose flour, it only requires 2 cups of flour, but due to the nature of the gluten-free baking flour and the super-fine almond, you need more of these flours. So don't be surprised that you only use 2 cups of all-purpose flour for the crust, whereas you used much more with the almond flour and gluten-free flour.

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