No-Bake Chocolate Pumpkin Dessert in a stemless wine glass set on a dark wood cutting board with a dramatic brown background and orange slices to garnish

No-Bake Chocolate Pumpkin Dessert

This naturally gluten-free No-Bake Chocolate Pumpkin Dessert serves two and is a beautiful dessert to serve for Valentine’s Day.

5 from 1 vote
No-Bake Chocolate Pumpkin Dessert in a stemless wine glass set on a dark wood cutting board with a dramatic brown background and orange slices to garnish
Print Recipe

No-Bake Chocolate Pumpkin Dessert

Prep Time30 mins
Fridge Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Servings: 2
Calories: 817kcal


  • 2 teaspoons (6 g) unflavored powdered gelatin
  • 4 tablespoons (60 mL) hot water
  • ½ cup (120 mL) pumpkin puree
  • ½ orange , zested and juiced
  • ½ cup (62 g) powdered sugar, divided
  • ounces (100 g) milk chocolate (or dairy-free chocolate), broken into chunks
  • 1 cup (240 mL) coconut cream, cold (just the white, solid part)
  • ½ teaspoon (2.5 mL) pure vanilla extract
  • 2-3 mint leaves , for garnish


  • Pour powdered gelatin into a small bowl and cover with hot water. Stir thoroughly until gelatin is dissolved and there are no lumps. Divide the gelatin into 2 parts and set aside to cool.
  • In a bowl, using a mixer, combine the pumpkin puree, orange zest and juice, ¼ cup powdered sugar, and 1 part of gelatin. Blend until all ingredients are thoroughly combined. Prepare 2 glasses and place them in 2 slightly larger glasses so that the larger glasses are a support and help hold the serving glasses at an angle. Pour the pumpkin mixture into them at an angle and place in the freezer for 30 minutes until the layer has set.
  • Meanwhile, melt the chocolate in a double boiler or microwave. Set aside to cool, stirring occasionally to prevent it from solidifying.
  • In a large bowl, beat the coconut cream (it needs to be very cold and at least 80% fat) with a mixer on high speed. Add the remaining powdered sugar and vanilla extract and combine with the whipped cream. Take one third of the whipped cream and combine it with the cooled melted chocolate. When the first layer has solidified, turn the glasses the other way and pour the chocolate layer into them. Freeze for 15 minutes.
  • Combine the remaining whipped coconut cream with the remaining gelatin and mix well. (If the gelatin has set in the meantime, heat it up just enough to dissolve it, let cool, and then combine it with the whipped cream.) Pour the final layer on top, cover, and refrigerate for at least 2 hours. Garnish with mint leaves just before serving.


Nutrition Facts
No-Bake Chocolate Pumpkin Dessert
Amount Per Serving
Calories 817 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 47g235%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 26mg1%
Potassium 728mg21%
Carbohydrates 77g26%
Fiber 8g32%
Sugar 60g67%
Protein 11g22%
Vitamin A 9649IU193%
Vitamin C 24mg29%
Calcium 60mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chocolate Dessert Natalia Mantur No-Bake Pumpkin Valentine's Day
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Sept-Oct Cover 2023



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