This Pumpkin Pavlova is a sweet treat that combines a crunchy meringue crust with soft whipped cream and spiced pumpkin filling. It’s like a cozy hug in dessert form!
The best part? It’s perfect for fall gatherings or any thoughtful weekend treat. I love topping mine with a sprinkle of cinnamon to really bring out the pumpkin flavors!
Key Ingredients & Substitutions
Egg Whites: Fresh egg whites are the key to a stable meringue. Room temperature eggs whip better than cold ones. If you’re vegan, aquafaba (the liquid from canned chickpeas) can be whipped up for a similar texture!
Granulated Sugar: This sugar is vital for the meringue’s structure. For a healthier alternative, you could experiment with coconut sugar, but it may change the color a bit.
Pumpkin Puree: Canned pumpkin puree is convenient, but if you prefer fresh, simply roast or steam pumpkin and mash it up. Just make sure it’s well-drained to avoid excess moisture in your mousse.
Heavy Whipping Cream: This cream gives the desired richness! If you’re looking for a dairy-free option, coconut cream works great, just chill a can overnight and scoop the solid part.
How Do I Ensure My Pavlova Doesn’t Crack?
The meringue can be tricky, but here are some tips to minimize cracking:
- Make sure your bowl and beaters are grease-free.
- Add the sugar gradually while beating. This helps create a stable meringue.
- Once baked, turn off the oven and let the pavlova cool completely inside without opening the door. This slow cooling process prevents sudden temperature changes that can cause cracks.
What’s the Best Way to Whip Cream for Toppings?
Whipping cream is easy but here are a few handy tips:
- Use chilled cream and a cold bowl to help it whip faster.
- Start at a lower speed until it thickens, then increase. This prevents splattering.
- Avoid overwhipping, which can turn cream grainy. Stop as soon as you see soft peaks.
These simple ingredients and techniques will ensure your Pumpkin Pavlova turns out beautifully delicious and visually stunning. Enjoy creating this lovely dessert!
How to Make a Delicious Pumpkin Pavlova
Ingredients You’ll Need:
For the Pavlova Base:
- 4 large egg whites, at room temperature
- 1 cup (200g) granulated sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 tsp vanilla extract
- Pinch of salt
For the Topping:
- 1 cup heavy whipping cream
- 2-3 tbsp powdered sugar (to sweeten the cream)
- 1 tsp vanilla extract
For the Pumpkin Mousse:
- 1/2 cup pumpkin puree
- 1/4 cup cream cheese, softened
- 1/4 cup powdered sugar (adjust to taste)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
Garnishes:
- Pumpkin seeds (pepitas), toasted
- Grated dark chocolate or chocolate shavings
- A light dusting of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time and about 1 hour and 30 minutes for baking. Plus, you’ll need some additional time (around 1 hour) for cooling. So overall, plan for about 3 hours, including cooling and assembly time. Perfect for a lovely afternoon in the kitchen!
Step-by-Step Instructions:
1. Prepare the Pavlova Base:
Start by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. In a very clean and dry mixing bowl, beat the egg whites with a pinch of salt until soft peaks start to form. Gradually add the granulated sugar, one tablespoon at a time, making sure to beat well after each addition until you have stiff, glossy peaks.
Next, gently fold in the cornstarch, white vinegar, and vanilla extract to the meringue mixture. Spoon the meringue onto the prepared baking sheet, forming a 7-inch (18 cm) circle with a slight well in the center—this will hold your toppings beautifully. Bake for about 1 hour 15 minutes to 1 hour 30 minutes, until the outside is crisp, but the inside remains slightly soft. Once baked, turn off the oven and let the pavlova cool completely inside. This will help prevent cracking.
2. Prepare the Whipped Cream:
While the pavlova is cooling, take your mixer and whip the heavy cream together with powdered sugar and vanilla extract until you reach soft peaks. Once done, set it aside in the refrigerator to chill until you are ready to layer it on the pavlova.
3. Prepare the Pumpkin Mousse:
In a separate mixing bowl, beat softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla, and the lovely spices: cinnamon, nutmeg, ginger, and cloves. Mix everything until it’s smooth, light, and fluffy—give it a taste and adjust the sweetness or spices, as desired. Store in the fridge until you’re ready for assembly!
4. Assemble the Pavlova:
Once the pavlova is completely cooled, it’s time to assemble! Place the pavlova on your favorite serving plate and delicately spread a generous layer of whipped cream across the top. Next, spoon or dollop the pumpkin mousse on top of the whipped cream. For the finishing touches, sprinkle toasted pumpkin seeds and some grated dark chocolate or chocolate shavings to add a nice crunch. If you like, dust a light layer of ground cinnamon for that extra fall flair!
5. Serve immediately!
Dig in and enjoy the delightful contrast of the crunchy meringue, the creamy whipped cream, and the spiced pumpkin mousse. This lovely Pumpkin Pavlova is sure to impress your friends and family!
This recipe will create a beautifully crisp outer meringue with a soft inside, crowned with luscious whipped cream and rich pumpkin mousse, just like in the image! Enjoy this seasonal dessert!
Can I Use Egg Whites from a Carton?
Yes, you can! Just make sure to use the equivalent of 4 large egg whites as indicated on the carton. However, freshly separated egg whites tend to whip better for meringue.
Can I Make This Dessert Gluten-Free?
Absolutely! This Pumpkin Pavlova is naturally gluten-free as it doesn’t contain any flour. Just ensure that any garnishes, like chocolate, are also gluten-free if that’s a concern.
How Should I Store Leftovers?
Leftovers can be tricky because meringues don’t hold up well when stored. If you have any pavlova left, cover it gently with plastic wrap and store it in the fridge, ideally consuming it within 1-2 days. The whipped cream and mousse can also be stored separately in airtight containers for a couple of days.
What Can I Substitute for Cream Cheese?
If you want a dairy-free option, you can use dairy-free cream cheese or even pureed silken tofu for a lighter variant. Just keep in mind that the flavor and texture may slightly differ.