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The Whole Foods Kosher kitchen

Red Bean Pumpkin Chestnut Pudding Recipe. Gluten-Free

Posted on 5th of August, 2010 by Lévana


Does Red Bean Pumpkin Chestnut Pudding 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. 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 chestnut pudding: The ingredient combo is as improbable as it gets, but it works! Still, a star was born and it became one of my favorite comfort foods! All natural, and no cooking whatsoever! 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 they are blended and do their unseen magic, just offer a serving of the delicious stuff for dessert, and 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 Pudding!

Vacuum-packed chestnuts became widely available, and a real pleasure to use in savory and sweet dishes.


1 large can (29 oz) natural canned pumpkin (100%pumpkin, not pie filling)

2 cups vacuum-packed roasted chestnuts (about 10 ounces)

1 large can (29 ounces) all-natural red kidney beans, rinsed and drained

1 15-ounce can 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 Chestnut pudding is readyStore refrigerated in a glass jar, or pour into individual serving glasses. Serve chilled.

Filed under: Beans Recipes, Chestnut Recipes, Cinnamon Recipes, Coconut, Comfort Foods Recipes, Dairy-Free Dessert Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Kosher Food, Kosher Recipes, Natural Foods Recipes, No Bake Pie Recipes, Pareve Recipes, Pudding Recipes, Pumpkin Recipes, Recipes, Vegetarian Recipes

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2 Questions

  1. Hazel, on Said:

    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 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.

    • Lévana, on Said:

      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!