Pumpkin Pavlova is a lovely treat with a crunchy outer shell and soft, meringue center. Topped with whipped cream and smooth pumpkin filling, it’s perfect for fall gatherings!
It’s like a joyful hug for your taste buds! I love how it looks fancy but is easy to make. Plus, who can resist that sweet pumpkin goodness? It’s a fun way to celebrate autumn! 🍂
Key Ingredients & Substitutions
Egg Whites: Use large, room temperature egg whites for the best volume in your meringue. If you’re vegan, aquafaba (the liquid from canned chickpeas) can work as an egg white substitute in a pinch.
Sugar: Granulated sugar is ideal for meringue. For a healthier option, you could use coconut sugar, but keep in mind it might change the meringue color slightly and affect texture.
Pumpkin Puree: Canned pumpkin puree is very convenient! If you prefer fresh, simply roast and mash pumpkin. Just ensure it’s nicely drained to avoid excess moisture in your filling.
Heavy Whipping Cream: For a lighter option, you can use coconut cream. It gives a nice flavor, and it’s a great dairy-free substitute!
Spices: If you don’t have all the individual spices, a pumpkin pie spice blend can work just fine. It’s a quick way to add warmth without measuring multiple bottles.
How Do You Make Perfect Meringue Without Cracks?
Making meringue can be tricky, but it’s all about control and patience. Here are some tips:
- Ensure your mixing bowl is completely clean and dry. Any grease can ruin your egg whites.
- Add sugar slowly. This helps the sugar dissolve properly, making a smooth meringue.
- Whip on medium speed until you reach soft peaks, then increase to high once sugar is added. This step gives you that lovely fluffiness.
- Be patient while baking. A lower temperature for a longer time helps avoid cracks.
- Let the meringue cool gradually in the oven to prevent sudden temperature changes, which can lead to cracks.
With these tips, you’ll have a beautifully crafted meringue for your Pumpkin Pavlova! Enjoy the process and the delightful result!
How to Make Pumpkin Pavlova
Ingredients You’ll Need:
For the Meringue Base:
- 4 large egg whites, at room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar or lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the Pumpkin Cream Topping:
- 1 cup (240 ml) heavy whipping cream, cold
- 1/2 cup (120 g) pumpkin puree (canned or homemade)
- 2 tablespoons powdered sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or allspice (optional)
Garnish:
- Roasted pumpkin seeds, roughly chopped
- Dark chocolate shavings or cacao nibs
How Much Time Will You Need?
This delightful Pumpkin Pavlova takes about 20 minutes for preparation and around 1 hour 30 minutes for baking. Once it’s made, let it cool which takes no extra time on your part! After cooling, simply prepare the pumpkin cream, assemble, and it’s ready to impress your friends and family!
Step-by-Step Instructions:
1. Preparing the Oven and Baking Sheet:
Start by preheating your oven to 250°F (120°C). While that’s going, line a baking sheet with parchment paper and draw a circle about 7-8 inches (18-20 cm) in diameter as a guide. This will help shape your meringue nicely!
2. Making the Meringue:
In a clean and dry mixing bowl, take your egg whites and beat them with an electric mixer on medium speed until you see soft peaks starting to form. Now, here’s the fun part—gradually add the granulated sugar a tablespoon at a time while you continue to mix. This should take a minute or two. Keep going until the meringue looks glossy and holds stiff peaks. Next, add cornstarch, vinegar, and vanilla extract. Gently fold these in using a spatula until just combined.
3. Baking the Meringue:
Now it’s time to spoon the meringue onto your prepared baking sheet inside the drawn circle. Spread it evenly and create a slight well in the center (this is where your pumpkin cream will go). Bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes, or until the outside is crisp. When the time’s up, turn off the oven, crack the door slightly, and let the meringue cool completely inside. This will help prevent any cracking!
4. Preparing the Pumpkin Cream:
While your meringue cools, let’s make the pumpkin cream! In a chilled bowl, whip your heavy cream until it forms soft peaks. Then, take a separate bowl and mix together the pumpkin puree, powdered sugar, and all the lovely spices until it’s smooth. Gently fold the pumpkin mixture into the whipped cream. You want everything to be combined but still fluffy!
5. Assembling the Pavlova:
Once your meringue is cool, carefully transfer it to a serving plate. Spoon the delightful pumpkin cream into the well you made earlier and smooth it out. To finish it off, sprinkle your roasted pumpkin seeds and dark chocolate shavings or cacao nibs evenly over the top!
6. Serve and Enjoy:
It’s showtime! Serve your beautiful Pumpkin Pavlova immediately so everyone can enjoy the delightful contrast between the crisp shell and fluffy interior paired with the creamy pumpkin topping. Enjoy this autumn-inspired treat!
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Feel free to share this wonderful dessert at your gatherings and enjoy the compliments from your delighted guests! 🍂✨
Can I Use Egg Substitutes for the Meringue?
While traditional meringue requires egg whites, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative. Use about 3 tablespoons of aquafaba per egg white and whip until you achieve at least soft peaks.
What If I Don’t Have Pumpkin Spices?
No problem! If you don’t have ground cinnamon, ginger, nutmeg, or cloves, use a pumpkin pie spice blend instead. Just replace the combined spices with the equivalent amount of the blend for great flavor!
How Can I Store Leftovers?
Store any leftover Pumpkin Pavlova in an airtight container in the fridge for up to 2 days. Keep the meringue and topping separate until ready to serve to maintain the texture of the meringue.
Can I Make the Meringue in Advance?
Yes! You can make the meringue a day ahead. Just store it in a cool, dry place in an airtight container. When you’re ready to serve, prepare the pumpkin cream topping and assemble right before serving for the best texture.
