This Pumpkin Pavlova is a fun twist on the classic dessert! With a light and airy meringue topped with creamy pumpkin goodness, it’s perfect for fall gatherings.
I love how the crunchy meringue and the smooth pumpkin filling create a delightful mix of textures. Plus, it’s such a showstopper that your friends will be asking for the recipe!
Key Ingredients & Substitutions
Egg Whites: Fresh, room temperature egg whites are crucial for achieving that light and airy texture in the meringue. If you’re in a pinch, egg white substitutes can work, but I recommend sticking with real egg whites for the best results.
Caster Sugar: This fine sugar dissolves quickly, giving the meringue its glossy appearance. If you can’t find caster sugar, you can pulse granulated sugar in a blender to make it finer.
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can roast fresh pumpkin for a richer flavor if you have the time. Just make sure to cook and mash it until smooth.
Heavy Cream: Whipping cream provides the necessary richness. If you want a lighter option, you can use a dairy-free alternative, but it may not whip as well. Look for coconut cream or a soy-based cream that can be whipped.
How Do You Get Perfectly Crisp Meringue?
Making meringue can seem tricky, but with a little patience, you can achieve that perfect crispness. Here’s how:
- Start with clean equipment. Any grease will prevent the egg whites from whipping properly.
- Beat egg whites on medium speed first. Once they start to froth, increase to high speed. Gradually add sugar one tablespoon at a time.
- After stiff peaks form, gently fold in vinegar and cornflour. This helps stabilize your meringue during baking.
- Bake low and slow! Keep the oven temperature low (250°F/120°C) for a longer time, then let it cool in the oven to prevent cracks.
By following these steps, you’ll have a pavlova that’s crisp on the outside and soft inside, ready to be topped!
How to Make Pumpkin Pavlova
Ingredients List
For the Pavlova Base:
- 4 large egg whites, at room temperature
- 1 cup (200g) caster sugar (superfine sugar)
- 1 tsp white vinegar
- 1 tsp cornflour (cornstarch)
- 1/2 tsp vanilla extract
For the Pumpkin Cream Topping:
- 1 cup (240ml) heavy cream (whipping cream), chilled
- 1/2 cup (120g) pumpkin puree (canned or fresh cooked and pureed)
- 1/3 cup (40g) powdered sugar (icing sugar), sifted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
For Garnish:
- Roasted pumpkin seeds
- Chocolate drizzle (melted dark or milk chocolate)
- A sprinkle of cocoa powder or finely grated chocolate (optional)
How Much Time Will You Need?
This Pumpkin Pavlova recipe takes about 30 minutes of active preparation time, plus about 1 hour to 1 hour 15 minutes for baking the meringue. Don’t forget to let the meringue cool in the oven for best results—it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Baking Sheet:
Start by preheating your oven to 250°F (120°C). While the oven is warming, line a baking sheet with parchment paper. Use a pencil to draw a circle about 8 inches (20 cm) in diameter on the parchment, then flip it over so the ink side doesn’t touch the meringue!
2. Whip the Egg Whites:
In a very clean and dry mixing bowl, beat the room temperature egg whites on medium speed until soft peaks begin to form. This should take a few minutes, so be patient!
3. Add Sugar Gradually:
Once you see soft peaks, gradually add the caster sugar, one tablespoon at a time, while increasing the speed to high. Beat until the mixture is glossy and stiff peaks form. Make sure the sugar is fully dissolved—your meringue should feel smooth when you rub it between your fingers.
4. Fold in Ingredients:
Gently fold in the white vinegar, cornflour, and vanilla extract using a spatula until everything is well mixed. Be careful not to deflate the mixture!
5. Shape the Pavlova:
Spoon the meringue onto the prepared parchment paper inside the circle you drew. Use a spatula to shape the meringue into a nest-like shape with slightly raised edges, which will hold the pumpkin cream later.
6. Bake the Meringue:
Place the meringue in the preheated oven and bake it for about 1 hour to 1 hour 15 minutes. You’re looking for a crispy outside that’s slightly soft inside. When done, turn off the oven and leave the meringue inside with the door slightly ajar to cool. This step helps prevent cracks!
7. Make the Pumpkin Cream:
While the meringue cools, prepare the pumpkin cream. In a chilled bowl, whip the heavy cream and powdered sugar together until soft peaks form. This should be light and fluffy!
8. Combine with Pumpkin Puree:
Next, gently fold in the pumpkin puree along with the spices (cinnamon, nutmeg, ginger, and cloves) until everything is smooth and combined. Taste, and feel free to adjust the sweetness or spice level to your liking!
9. Assemble the Pavlova:
Once the pavlova shell has completely cooled, carefully lift it onto a serving plate. Spoon or pipe the pumpkin cream mixture right in the center, creating a beautiful topping.
10. Add Garnishes:
To make it even more special, garnish the top with roasted pumpkin seeds, drizzle melted chocolate over, and sprinkle a little cocoa powder or grated chocolate if desired.
11. Serve and Enjoy:
Serve your Pumpkin Pavlova immediately to enjoy the contrast of the crispy meringue with creamy pumpkin topping. It’s a fantastic treat for any fall celebration—enjoy!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast it until soft, then scoop out the flesh and puree it until smooth. Just ensure it’s well-drained to avoid excess moisture in your pumpkin cream.
How Do I Store Leftovers?
Store any leftover pavlova in an airtight container in the fridge for up to 2 days. However, keep in mind that the meringue may lose its crispiness over time. If possible, store the meringue and pumpkin topping separately and assemble just before serving.
Can I Make the Pavlova Shell in Advance?
Yes, you can! The pavlova shell can be made a day in advance. Once cooled, keep it in an airtight container at room temperature until you’re ready to assemble it with the pumpkin cream topping.
What If My Meringue Cracks?
No worries! Cracks can happen, especially if the meringue cools too quickly. Just fill the cracks with the pumpkin cream topping, and no one will notice. Plus, the taste will still be delicious!
