Gluten-Free Pumpkin Mousse Profiteroles (Cream Puffs)

Autumn’s answer to the profiterole: crisp gluten-free choux puffs filled with a spiced pumpkin mousse that eats lighter than pie ever could. Stack them high and drizzle with salted caramel for a dessert board centerpiece that costs pantry money.

Yield: 24 profiteroles · Time: 1 hr 45 min

Ingredients

• 1 batch gluten-free choux (1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1/4 tsp salt, 1 cup GF flour blend, 4 eggs)
• Mousse: 3/4 cup pumpkin purée
• 4 oz (115 g) cream cheese, soft
• 1/3 cup (40 g) powdered sugar
• 1 tsp pumpkin pie spice
• 1 cup (240 ml) heavy cream, whipped to firm peaks
• Salted caramel sauce and powdered sugar to finish

Directions

1. Make and bake the choux: pipe 1 1/2-inch mounds, bake at 400°F (200°C) 15 minutes then 350°F (175°C) 15 more; cool with a vent slit.
2. Beat the pumpkin, cream cheese, sugar, and spice smooth.
3. Fold in the whipped cream in thirds.
4. Pipe the mousse into the puffs through the base or split and fill.
5. Drizzle with caramel and dust with powdered sugar; serve within 4 hours.

Pro tip: Slit each hot puff as it leaves the oven — venting the steam is what keeps the shells crisp under mousse.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.