Pumpkin Chestnut Mousse Recipe. Gluten-Free
Pumpkin Chestnut Mousse
Does pumpkin with red beans and chestnuts sound funky enough for you?
The best part is, no, make that the best parts are: No cooking, delicious, and nutritious enough to be much more than dessert, indeed part of dinner.
And Gluten-free to boot!
No time to make dessert? I have here what it takes to make 1 dozen ample servings of something absolutely delicious without turning on your oven or your stove. I admit it: I was in a mad scientist mood when I dreamed up this pumpkin chestnut mousse: The bean-pumpkin-chestnut trinity is as improbable as it gets, but it works! I knew a star was born, and it became one of my favorite comfort foods! All natural, and no cooking whatsoever!
Who knew beans could find their way into a dessert?
Just listen to what my son Yakov wrote me: “Ma, your unlikely bean-chestnut-pumpkin concoction pudding (I think that’s what you should call it) was delicioso! My kids gobbled it up, and I stole a few bites. Yummy!” At first he had looked too horrified to taste it after I rattled off the ingredients, even though I offered him a dollar bribe, just for old times’ sake, but then he reconsidered….. Morality: Do NOT rattle off funky ingredients! Especially when the said funky ingredients are blended and do their unseen magic, just offer a serving of the delicious stuff for dessert, and wait till the dessert has been devoured. Oh gosh I almost forgot: don’t talk about beans, OK?
My son must have felt guilty that his sixteen-month old twins wiped it out and he, the devoted father, wouldn’t get near it. Well I guess I will give him that buck after all. So here comes my Red Bean Pumpkin Chestnut Mousse!
Vacuum-packed chestnuts have recently become widely available, and a real pleasure to use in savory and sweet dishes. And if you happen to have freshly cooked pumpkin, of course use it.
Roasted Kabocha Squash
Do you happen to have a wedge of roasted kabocha squash lying around from a previous meal? Only if you do, by all means peel it and use it instead of canned pumpkin. I’m a nut for kabocha squash
- 1 can (15 oz) natural canned pumpkin (100%pumpkin, not pie filling), or two cups cooked kabocha squash if you happen to have it on hand
- 2 cups vacuum-packed roasted chestnuts (about 10 ounces)
- 1 can (15 ounces) all-natural red kidney beans, rinsed and drained
- 1 15-ounce can full-fat coconut milk
- 2/3 cup pure maple syrup, start with a little less, and add up to the listed amount only if you need it
- 2 tablespoons cinnamon
Process all ingredients in a food processor a full minute, until perfectly smooth. That's all! Your Pumpkin Chestnut pudding is ready. Pour into individual serving glasses. Store refrigerated until ready to serve.
Hey, I was reading your post and I just wanted to thank you for putting out such great content. There’s so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks fantastic. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.
Thank you so much Hazel! I’m not familiar with the recipe you are mentioning but I’ll check it out! hope to see you soon at one of our demos, check out our new schedule, it’s up!