No-Bake Chocolate Pumpkin Dessert

Ingredients

• 2 teaspoons (6 g)unflavoured powdered gelatine
• 4 tablespoons (60 ml)hot water
• ½ cup (120 ml)pumpkin purée
• ½orange, zested and juiced
• ½ cup (62 g), dividedicing sugar
• 3½ oz (100 g)milk chocolate or dairy-free chocolate, broken into chunks
• 1 cup (240 ml)cold coconut cream, using only the white solid part
• ½ teaspoon (2.5 ml)pure vanilla extract
• 2–3 leavesmint, for garnish

Instructions

1. 1

   1. Dissolve the gelatine

   Put the powdered gelatine in a small bowl and pour over the hot water. Stir until fully dissolved and smooth, then divide into two portions and leave to cool.

2. 2

   2. Set the pumpkin layer

   Use a mixer to combine the pumpkin purée, orange zest and juice, ¼ cup of the icing sugar, and one portion of gelatine. Set two serving glasses inside slightly larger glasses to hold them at an angle. Pour in the pumpkin mixture and freeze for 30 minutes, until set.

3. 3

   3. Melt the chocolate

   Melt the chocolate in a double boiler or microwave. Leave it to cool, stirring occasionally so it does not solidify.

4. 4

   4. Add the chocolate layer

   In a large bowl, beat the very cold coconut cream on high speed. Add the remaining icing sugar and the vanilla extract, and mix them in. Fold one third of the whipped coconut cream into the cooled chocolate. Once the pumpkin layer has set, turn the glasses to the opposite angle and add the chocolate mixture. Freeze for 15 minutes.

5. 5

   5. Finish and chill

   Mix the remaining whipped coconut cream with the remaining gelatine. If the gelatine has set, warm it just enough to dissolve it, let it cool, then mix it with the cream. Spoon this final layer over the chocolate, cover and refrigerate for at least 2 hours. Garnish with mint leaves just before serving.

What is a no-bake chocolate pumpkin dessert?

This is a chilled, layered pudding rather than a baked pumpkin pie. It brings together pumpkin and citrus, chocolate, and whipped coconut cream, with gelatine helping the layers hold their shape.

The recipe uses a simple assembly technique to give the dessert an angled finish. The pumpkin and orange layer sets first, followed by chocolate cream and a final layer of coconut cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 817 calories, 11g protein, 77g carbs, 59g fat.

The pumpkin and icing sugar provide most of the carbohydrate, while the chocolate and coconut cream contribute much of the fat. The dessert contains some protein from the chocolate and gelatine; serve it after a meal with a lighter main or add fresh fruit alongside.

The pumpkin and orange layer

Pumpkin purée: Use smooth purée so it blends evenly with the other ingredients. The recipe combines it with orange zest and juice for a bright, citrusy flavour.

First setting: Place each serving glass inside a larger glass to support it at an angle while the pumpkin mixture chills. Give this layer the full 30 minutes in the freezer before adding the next one.

Whipping the coconut cream

Cold cream: The recipe calls for coconut cream that is very cold and at least 80% fat, using only its solid white portion. This is the part that can be whipped to create the creamy layers.

Chocolate portion: Let the melted chocolate cool before mixing it with one third of the whipped cream. If it is too warm, it can soften the cream and make the mixture less distinct.

Working with gelatine

Smooth start: Stir the gelatine thoroughly into hot water until there are no lumps, then divide it into two portions. Let it cool before incorporating it into the mixtures.

Second portion: Gelatine can set while you prepare the other layers. If it does, warm it only enough to dissolve it again, then cool it before mixing it into the remaining coconut cream.

Getting the layers to set

First layer: The pumpkin mixture should be set after 30 minutes in the freezer before you turn the glasses and add the chocolate layer.

Chocolate layer: Give this layer 15 minutes in the freezer before topping it with the remaining coconut cream. After assembling, cover the glasses and refrigerate for at least 2 hours.

Serving the dessert

Garnish: Add the mint leaves just before serving so they look fresh. Keep the glasses upright once the final layer is in place.

Pairing: The dessert is rich and creamy, so it works well after a lighter main course or alongside fresh fruit.

Recipe notes & tips

• Chill the coconut cream thoroughly before whipping it.
• Use only the solid white portion of the cold coconut cream.
• Stir the gelatine until completely smooth before dividing it.
• Let the melted chocolate cool while stirring it occasionally.
• Support the serving glasses in larger glasses while the angled pumpkin layer sets.
• Add the mint garnish just before serving.

Variations

• Dairy-free chocolate: Use dairy-free chocolate for the chocolate layer.
• Citrus change: Replace the orange with another citrus fruit, keeping the zest and juice.
• Cocoa finish: Dust the top lightly with cocoa powder just before serving.
• Fruit topping: Add a few fresh berries alongside the mint garnish.
• Plain finish: Skip the angled layers and assemble the dessert in upright glasses.

Common mistakes to avoid

• Lumpy gelatine: Stir it thoroughly into the hot water until no lumps remain.
• Warm coconut cream: Chill it well before whipping so it can become fluffy.
• Hot chocolate: Let it cool before combining it with the whipped coconut cream.
• Unsteady glasses: Use larger glasses to support the serving glasses at an angle.
• Rushed chilling: Allow the pumpkin layer to set before adding chocolate, then refrigerate the finished dessert for at least 2 hours.

How to store

Cover and keep the desserts refrigerated, ideally for up to 2 days. Serve chilled; reheating is not suitable for this layered dessert.

Frequently asked questions