Gluten Free Almost Instant Pumpkin Mousse Recipe

by Carol Kicinski on October 19, 2012

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Gluten Free Almost Instant Pumpkin Mousse Recipe

Tis the season for all things pumpkin; every store I walk into these days reminds me of a pumpkin patch at harvest time.

There are many in our family who regard pumpkin as a favorite flavor. In fact, recently we had four generations all seated around the table discussing the attributes of pumpkin pie. My g-kid Julian is a big fan and always requests it for dessert.

Unfortunately, I don’t always have time to whip up a gluten free pumpkin pie. But I do always have time to whip up this tasty dessert – Gluten Free Almost Instant Pumpkin Mousse. This recipe takes about 5 minutes to prepare and really could not be simpler.

With a can of pumpkin puree, a container of Solo Marshmallow Creme, a bit of water and some spices, this mousse is a fabulous alternative when baking a pie is just out of the question.

If you really must have pie, you can simply pour this filling into a crust made of gluten free graham cracker crumbs or nuts and voila – almost instant pumpkin pie!

The mousse itself is dairy-free but for those of you who can have dairy, this mousse is particularly wonderful served with a dollop of whipped cream.

Gluten Free Dairy Free Pumpkin Mousse

Gluten Free Almost Instant Pumpkin Mousse Recipe


One – 7 ounce container Solo Marshmallow Crème
One – 15 ounce can pure pumpkin puree
¼ cup water
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1/8  teaspoon ground cloves


Place all ingredients in a saucepan over low heat and cook, whisking frequently, until the marshmallow crème has melted and the mousse is smooth. Spoon into small serving bowls and either serve immediately or refrigerate until ready to serve. If desired, top with a dollop of whipped cream.


This Gluten Free Almost Instant Pumpkin Mousse recipe serves 4.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 15 comments… read them below or add one }

Jeni October 21, 2012 at 3:13 pm

Wonderful – I think I will make a crust from walnuts and use this as the filling! Thanks.


Carol Kicinski October 21, 2012 at 3:19 pm

Oh, great idea! Enjoy.


Carmen October 21, 2012 at 3:16 pm

I LOVE this recipe! I had to try it so I ran out and got the stuff right away, so easy, so delish. Thanks!


Carol Kicinski October 21, 2012 at 3:17 pm

So happy you enjoyed this Carmen! And you’re welcome.


Hemrid November 8, 2012 at 2:08 am

This recipe is yummy. I like to eat this item. I also like this post for my favorite items. Thanks for this post.


Carol Kicinski November 9, 2012 at 1:47 pm

Thank you!


Corey November 12, 2012 at 6:46 pm

Is there another marshmallow Creme that would work if I can’t find the Solo brand one? Marshmallow fluff?


Carol Kicinski November 15, 2012 at 8:59 pm

I am sure they are the same – should work just fine.


Lisa January 7, 2013 at 4:46 pm

Can I use pumpkin pie spice instead of the cinnamon, cloves and nutmeg? If so, do you know how much to use?


Carol Kicinski January 7, 2013 at 4:50 pm

Hi Lisa, sure. I would use about 1 1/2 teaspoons. Enjoy.


Brenda Strobel November 23, 2014 at 8:53 pm

I have a bubble ring I have prepared for years at Christmas but due to gluten intolerences in myself, daughter, and granddaughter will not be able to prepare this family tradition. What flour would you recommend I use in place of wheat flour used in the past, so that we may enjoy this tradition this year?


Carol Kicinski December 1, 2014 at 10:34 am

I’d say, use an all purpose flour blend like the one we offer on the flour page ( ), because it is relatively fine compared to brown rice or white rice flour or anything else.
You want to stay away from super grainy flours.
I hope this helps you to carry on that yearly tradition Brenda!



Carol Kicinski November 26, 2014 at 8:19 am

Thanks Barbara!



Cheryl November 24, 2015 at 12:46 am

Can I add this recipe to a gluten free pie crust and make a pie of it?


Carol Kicinski November 24, 2015 at 12:05 pm

Hi Cheryl, Yes as long as the crust is cooked! xo, Carol


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