No-Bake Chocolate Pumpkin Dessert
Updated Sep 25, 2025, Published Dec 17, 2021
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No-Bake Chocolate Pumpkin Dessert for Two (Gluten-Free & Grain-Free)
Sometimes the sweetest moments come in small portions. This No-Bake Chocolate Pumpkin Dessert for Two is designed to be shared with someone special. Whether you’re planning a cozy date night, celebrating an anniversary, or simply surprising a loved one, this recipe makes it easy to create something beautiful and indulgent—without ever turning on the oven.
Made with naturally gluten-free, grain-free, and egg-free ingredients, this dessert layers creamy pumpkin mousse, smooth chocolate, and fluffy coconut cream into an elegant presentation. It’s proof that a little effort (and a little pumpkin!) can turn an ordinary evening into something memorable.
Why You’ll Love This Dessert
- Perfect for two – No giant trays of leftovers, just the right amount to share.
- Romantic yet simple – Looks fancy but takes minimal time to prepare.
- No oven required – Great for warm evenings or busy holiday kitchens.
- Diet-friendly – Gluten-free, grain-free, and adaptable for dairy-free or vegan diets.
If you’re looking for more inspiration, you can also explore our gluten-free desserts that are ideal for sharing.
Make It Special
Because this dessert is portioned for two, presentation becomes part of the romance. Serve it in martini glasses, stemless wine glasses, or little mason jars for a personal touch. Add a sprig of mint, shaved chocolate, or even a drizzle of balsamic gaze for an elevated finish.
Pair it with a simple homemade dinner, like our cozy Linguini with Clams and you’ll have a complete meal that feels like an occasion—even on a weeknight.
Tips & Variations
- Add spices: A sprinkle of cinnamon or nutmeg in the pumpkin layer gives it that classic fall flavor.
- Go dairy-free: Swap in vegan chocolate and use agar-agar instead of gelatin. For more ideas, check out our dairy and gluten free dessert recipes.
- Crunch factor: Crumble gluten-free cookies at the bottom of the glass for texture.
- Festive twist: Dress it up with orange zest curls or sugared cranberries during the holidays.
For more cozy fall flavor, browse our pumpkin recipes.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can assemble it up to 24 hours in advance. Just refrigerate until you’re ready to surprise your special someone.
Do I need special equipment?
Not at all. A whisk or hand mixer helps with the coconut cream, but that’s it.
Can I double the recipe for more people?
Absolutely. This dessert scales up easily if you’d like to serve a small dinner party.
Is this dessert heavy?
Not at all. It’s light and mousse-like, making it a great ending to a rich meal.
Sometimes love is best expressed in little things—like making a special dessert just for two. This No-Bake Chocolate Pumpkin Dessert is rich, creamy, and beautiful, yet incredibly easy to pull together. It’s the perfect way to say “I thought of you” without spending hours in the kitchen.
If you enjoyed this idea, you’ll also love our no-bake cheesecakes or even cookie recipes that are just as sweet to share.
No-Bake Chocolate Pumpkin Dessert
Ingredients
- 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
- 3½ 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
