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.