This Pumpkin Pavlova is a fantastic dessert that combines a light, crispy meringue with a creamy pumpkin filling. It’s perfect for fall gatherings!
Honestly, who can resist that crunchy outside and smooth filling? I love topping it with whipped cream and a sprinkle of spice for that cozy vibe. Yum! 😋
Key Ingredients & Substitutions
Egg Whites: Using large egg whites at room temperature is vital for achieving the best meringue. If you’re vegan or have an egg allergy, you can try aquafaba (the liquid from canned chickpeas) as a substitute, using about 3 tablespoons to replace one egg white.
Caster Sugar: This fine sugar dissolves easily in the meringue. If you don’t have it on hand, you can pulse granulated sugar in a food processor for a few seconds to create a finer texture.
Canned Pumpkin Puree: This is key for flavor. If you have fresh pumpkin, you can roast and puree it, but make sure to drain excess moisture for the best consistency.
Heavy Cream: This gives the pumpkin topping its lusciousness. If you want a lighter option, you could use coconut cream or a non-dairy whipped topping if you’re looking for dairy-free alternatives.
How Do I Achieve the Perfect Meringue?
Meringue can be tricky, but with a few simple steps, you can master it:
- Ensure your mixing bowl and whisk are clean and dry. Any grease can prevent the egg whites from whipping properly.
- Beat the egg whites slowly at first until soft peaks form—this helps to incorporate air gradually.
- Add sugar slowly, one tablespoon at a time. This allows the sugar to dissolve properly, promoting that glossy, stiff peak look.
- When adding cornstarch and vinegar, be gentle. This helps stabilize the meringue without deflating it.
- Let the meringue cool in the oven with the door slightly ajar to prevent cracks and keep it crispy. Cooling too quickly can cause it to crack.
Enjoy creating your Pumpkin Pavlova with these tips!
How to Make Pumpkin Pavlova?
Ingredients You’ll Need:
For the Meringue:
- 4 large egg whites, at room temperature
- 1 cup (200g) caster sugar (superfine sugar)
- 1 tsp white vinegar or lemon juice
- 1 tsp cornstarch (cornflour)
- 1/2 tsp vanilla extract
For the Pumpkin Cream Topping:
- 1/2 cup (120ml) heavy cream (whipping cream)
- 1/2 cup (120g) canned pumpkin puree
- 1/4 cup (30g) powdered sugar (confectioners’ sugar)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves (optional)
- 1/2 tsp vanilla extract
Toppings:
- Chopped walnuts or pecans (toasted if desired)
- Crumpled chocolate cookies or chocolate shavings
- Additional cinnamon for dusting
How Much Time Will You Need?
This Pumpkin Pavlova will take you about 1 hour and 30 minutes in total. You’ll spend a bit of time preparing the meringue and the pumpkin cream while allowing the meringue to bake and cool, making it a delightful treat for any occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent sticking.
2. Make the Meringue Base:
In a clean bowl, beat the egg whites on medium speed until soft peaks form. This should take a couple of minutes. Gradually add the caster sugar, one tablespoon at a time, and continue to beat until the mixture is glossy and has stiff peaks (about 5-7 minutes). Next, sprinkle in the cornstarch, add vinegar (or lemon juice), and vanilla extract before gently whisking to combine everything!
3. Shape the Meringue:
Now, take the meringue and spoon it onto your prepared baking sheet. Shape it into a round disc about 7-8 inches (18-20 cm) in diameter. Don’t forget to create a slight well in the center—it’ll be where your delicious pumpkin cream will go later!
4. Bake:
Place the meringue in the oven and let it bake for about 1 hour and 15 minutes. When it’s done, turn off the oven and leave the meringue to cool completely inside with the door ajar. This helps to avoid cracks and keeps it crisp—bonus!
5. Prepare the Pumpkin Cream:
In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form (this should take about a couple of minutes). Then, gently fold in the pumpkin puree and spices—cinnamon, nutmeg, ginger, cloves (if using), and vanilla extract. Mix until it’s all smooth and creamy. Yummy!
6. Assemble the Pavlova:
Once the meringue is cool, carefully transfer it to a serving plate. Spoon or pipe the pumpkin cream mixture into the center well you created earlier. Top it off with chopped walnuts or pecans and crumbled chocolate cookies. If you like, add a light dusting of cinnamon for fun!
7. Serve Immediately:
Slice into your dreamy Pumpkin Pavlova and enjoy the crisp, sweet meringue paired beautifully with creamy pumpkin goodness. This is definitely a treat you won’t want to miss!
Enjoy your cozy and festive Pumpkin Pavlova!
Can I Use Egg Whites from a Carton?
Yes, you can! Make sure to use the equivalent of 4 large egg whites from the carton. Just ensure they are at room temperature for the best results when making meringue.
What If My Meringue Cracks During Baking?
Cracks can happen! If they do, don’t worry too much—the meringue will still taste delicious. To prevent cracking in the future, ensure the oven is at the right temperature and allow it to cool slowly, as mentioned in the recipe.
How Long Can I Store Leftover Pavlova?
The assembled Pavlova is best enjoyed immediately, but if you have leftovers, you can store them separately. Keep the meringue in an airtight container at room temperature and the pumpkin cream in the fridge. They can stay fresh for about 1-2 days!
Can I Make This Ahead of Time?
Absolutely! You can prepare the meringue and let it cool, then store it in an airtight container at room temperature. You can also prepare the pumpkin cream up to a day in advance; just keep it covered in the fridge until you’re ready to assemble!