This Pumpkin Pavlova is a delightful twist on the classic meringue dessert. It features a light and crispy shell, topped with whipped cream and a luscious pumpkin filling that’s just sweet enough!
What I love most is the crunchiness of the meringue combined with creamy pumpkin goodness. It makes for a delightful treat that’s perfect for fall gatherings. Who knew pumpkin could be this fun? 🎃
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites give the best volume and structure to your pavlova. If you’re in a pinch, you can use liquid egg whites, but freshness is key to achieving the right texture.
Caster Sugar: Fine sugar helps create a smooth meringue. If you can’t find it, granulated sugar works too, just be sure to blend it well during mixing to dissolve completely.
Pumpkin Puree: Canned pumpkin puree is perfect for convenience and consistency. You can also use homemade pumpkin puree, just ensure it’s pureed well and not too watery.
Heavy Cream: Whipping cream is recommended for the topping. For a lighter option, you can use coconut cream for a dairy-free twist; just refrigerate the can overnight and scoop out the solid cream.
How Do You Achieve a Crisp Pavlova?
Making pavlova can be tricky, especially achieving the right crispy exterior with a soft center. Here’s how to ensure perfect results:
- Start with room temperature egg whites; they whip better. Clean, dry bowls are a must.
- Beat the egg whites until soft peaks form before adding sugar to create a stable meringue.
- Gradually add sugar and continue beating until the mixture is glossy and stiff. You can test it by turning the bowl upside down – if it stays put, you’re good!
- Bake the pavlova low and slow, then keep the door closed while it cools to prevent cracking.
Patience is key when it comes to cooling, so resist the urge to open the oven early. This step helps maintain that beautiful texture!
Pumpkin Pavlova
Ingredients You’ll Need:
For the Pavlova Base:
- 4 large egg whites, at room temperature
- 1 cup (200g) caster sugar (superfine sugar)
- 1 tsp white vinegar
- 1 tsp cornstarch (cornflour)
- 1/2 tsp vanilla extract
For the Pumpkin Topping:
- 3/4 cup (180ml) heavy cream (whipping cream)
- 1/2 cup canned pumpkin puree
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of salt
For Garnish:
- Dark chocolate shavings or chips
- Pumpkin seeds (pepitas), roasted
How Much Time Will You Need?
This delightful Pumpkin Pavlova will take about 1 hour to prepare and bake, plus some time for cooling. After that, you’ll spend about 15 minutes assembling the dish. Plan for at least 1-2 hours for the pavlova to cool completely in the oven, or even overnight for best results!
Step-by-Step Instructions:
1. Prepare the Pavlova Base:
Start by preheating your oven to 300°F (150°C) and lining a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and stiff peaks form. This process is crucial for the perfect meringue!
Next, gently fold in the white vinegar, cornstarch, and vanilla extract. Spoon the meringue onto your prepared baking sheet and shape it into a circle about 8 inches (20 cm) in diameter, creating a slight well in the center for your topping. Bake in the preheated oven for about 1 hour. After baking, turn off the oven and let the pavlova cool completely inside the oven. This could take about 1-2 hours, or you can leave it overnight for a crispier texture.
2. Prepare the Pumpkin Topping:
While your pavlova is cooling, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt in a mixing bowl until you have a smooth mixture. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the pumpkin mixture into the whipped cream until well combined but still fluffy—this will keep your topping light and airy!
3. Assemble the Pavlova:
Once the pavlova has cooled, carefully place it on a serving plate. Spread a layer of plain whipped cream over the pavlova base. Then, spoon the pumpkin cream mixture into the center of the pavlova. To make it even more special, sprinkle with dark chocolate shavings and add roasted pumpkin seeds for that lovely crunch.
4. Serve Immediately:
Enjoy your gorgeous Pumpkin Pavlova right away to keep its delightful crisp texture. It’s perfect for fall gatherings or as a festive dessert to impress your friends and family!
Enjoy this festive and elegant Pumpkin Pavlova as a wonderful fall dessert!
Can I Use Egg Whites from a Carton?
Yes, you can use egg whites from a carton, but make sure to check the label for any stabilizers that might affect the meringue’s texture. Fresh egg whites usually yield the best results, but carton versions are a convenient alternative.
What Should I Do If My Meringue Is Runny?
If your meringue seems runny, it may not have been beaten long enough or the egg whites weren’t at the right temperature. Make sure to beat the egg whites until they form stiff peaks. If you encounter this issue, unfortunately, it’s best to start over for successful results!
Can I Make the Pavlova Base Ahead of Time?
Absolutely! You can make the pavlova base a day ahead. Just store it in an airtight container at room temperature to keep it crisp. Avoid refrigerating it, as that can cause the meringue to become chewy.
How Should I Store Leftover Pavlova?
If you have any leftovers, it’s best to keep them stored without toppings to maintain the meringue’s crunch. Place any remaining meringue in an airtight container at room temperature. For the cream and pumpkin mixture, store it in the refrigerator in a separate container. Enjoy within 1-2 days for the best taste and texture!
