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Chestnut mousse with sweet pumpkin cream

The perfect creamy autumn dessert in a glass with three delicious layers.
Servings 2 people


  • 2 glasses


Chestnut mousse

  • 170 g boiled and peeled chestnuts
  • 80 ml plant based milk we used sugar free almond milk
  • 10 g maple syrup
  • 1 teaspoon vanilla extract


  • 4 tablespoons peach or apricot jam

Pumpkin cream

  • 320 g cooked hokkaido pumpkin
  • 20 ml plant based milk sugar-free almond milk
  • 10 g maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spices


Chestnut mousse

  • First, prepare the chestnut mousse by mixing peeled chestnuts, almond milk, maple syrup and vanilla extract in a blender into a smooth cream.

Pumpkin cream

  • Cut the pumpkin into small cubes and cook until soft. Then let it cool down for a bit.
  • Once it's cooled down, add almond milk, maple syrup, vanilla extract and spices and blend into a smooth cream.

Assembling a glass

  • Carefully arrange the chestnut mousse on the bottom of the jars.
  • Put a thick layer of jam on top of chestnut cream.
  • Add pumpkin cream on top of the jam.
  • Sprinkle some cinnamon on top and enjoy!