This Pumpkin Pavlova is a fun twist on the classic dessert! It features a light and crispy meringue topped with smooth, spiced pumpkin filling and fluffy whipped cream.
Who knew meringue and pumpkin could be such best friends? 🎃 I love serving this treat during the fall, and it’s always a showstopper at gatherings!
Making this dessert is easier than it looks! I just whip, bake, and pile on the goodies. It’s perfect for impressing guests or satisfying my sweet tooth!
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are essential for a good meringue. Pasteurized ones can be a safe alternative, especially if you’re concerned about raw eggs. Just remember to bring them to room temperature for better whipping!
Superfine Sugar: This sugar dissolves easily, creating a smooth meringue. If you don’t have it, regular granulated sugar works just fine. Just blend it in a food processor for a few seconds to make it finer.
Pumpkin Puree: Store-bought puree is convenient, but you can use homemade puree if you prefer. Simply roast and blend fresh pumpkin until smooth. Make sure to strain it to remove excess moisture for the best results.
Pumpkin Pie Spice: If you can’t find this spice mix, make your own with 1/2 tsp cinnamon, 1/4 tsp ginger, and a pinch of nutmeg and cloves. This mix adds warmth and coziness to the dish!
How Do I Create the Perfect Meringue for My Pavlova?
Creating perfect meringue can be tricky, but focusing on a few key points makes the process easier. First, ensure your bowl and utensils are completely clean and dry. Any fat can hinder the egg whites from whipping up properly.
- Start by beating the egg whites at medium speed. Once soft peaks form, add the sugar gradually to help it dissolve evenly.
- Fold in the vinegar and cornstarch gently; they stabilize the meringue and help achieve that chewy interior.
- When shaping the meringue, create higher edges to hold the filling later!
Finally, let it cool in the oven slowly to firm up without cracking. These tips will help you nail that perfect meringue base!
How to Make Pumpkin Pavlova
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) superfine sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
For the Pumpkin Topping:
- 1/2 cup (120g) pumpkin puree
- 1/4 cup (50g) brown sugar
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 1/2 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Garnish:
- Roasted pumpkin seeds (pepitas) for sprinkling
How Much Time Will You Need?
This delightful Pumpkin Pavlova takes about 1 hour and 30 minutes to prepare, plus cooling time for the meringue. You’ll spend around 15-20 minutes assembling everything and about an hour and 15 minutes baking the meringue. Allowing it to cool completely in the oven helps it achieve that perfect crunchy exterior and soft interior.
Step-by-Step Instructions:
1. Preheat the Oven
Set your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle on it to help guide the meringue’s shape.
2. Make the Meringue
In a large, dry bowl, beat the egg whites on medium speed until they form soft peaks. Gradually add the superfine sugar, about 1 tablespoon at a time. This helps it dissolve better. Keep beating until you get stiff, glossy peaks and the sugar is fully dissolved.
3. Add Stabilizers
Gently fold in the white vinegar, cornstarch, and vanilla extract. This step is crucial for making your meringue strong and stable!
4. Shape the Meringue
Transfer the meringue to the parchment paper and shape it into a disc, with slightly higher edges to form a bowl. This helps hold the pumpkin filling.
5. Bake to Perfection
Place the meringue in the oven and bake for about 1 hour and 15 minutes. You want it to be crisp on the outside while still slightly soft on the inside. When baking is done, turn off the oven and leave the meringue to cool completely inside with the door slightly open.
6. Prepare the Pumpkin Topping
While the meringue is cooling, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract in a bowl until smooth. This will be your delicious topping!
7. Whip the Cream
In another bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Just be careful not to overwhip!
8. Assemble Your Pavlova
Once the meringue is completely cool, spread the whipped cream evenly over the top. Then add the pumpkin mixture on top of the cream, creating a lovely layered effect.
9. Add the Finishing Touch
Finally, sprinkle roasted pumpkin seeds over the pumpkin topping for a delightful crunch and to add some festive flair.
10. Serve and Enjoy!
Your Pumpkin Pavlova is now ready to serve! Enjoy this light, airy, and flavorful dessert that’s perfect for any fall gathering or simply to satisfy your sweet tooth!
Can I Use Egg Whites from a Carton?
Yes, egg whites from a carton can be used in this recipe! Just make sure they are at room temperature before whipping for the best results.
How Can I Store Leftover Pumpkin Pavlova?
If you have leftovers, store the individual components separately. Keep the meringue in an airtight container at room temperature for up to 2 days, and refrigerate the pumpkin topping and whipped cream. Assemble just before serving for the best texture!
Can I Make the Meringue Ahead of Time?
Absolutely! You can make the meringue a day ahead and let it cool completely in the oven as described. Just store it in an airtight container to keep it crisp until you’re ready to assemble.
What Can I Use Instead of Pumpkin Puree?
If pumpkin puree isn’t available, you can substitute it with sweet potato puree or even a homemade blend of cooked and blended butternut squash. Just ensure the consistency is similar to pumpkin puree for the best flavor and texture!