Get ready for a delightful treat with Pumpkin Pavlova! This dessert features a crunchy meringue shell filled with smooth pumpkin cream. It’s like autumn on your plate!
The light and airy meringue is perfect with the spicy pumpkin flavor. When I serve this, everyone always goes for seconds! Who can resist such a yummy combination? 😊
Key Ingredients & Substitutions
Egg Whites: Fresh, large egg whites are crucial for a fluffy pavlova. If you’re short on eggs, you can use egg white substitutes, though I find that nothing beats real eggs for texture.
Granulated Sugar: Use fine granulated sugar for the meringue. If you’re looking for a healthier alternative, try coconut sugar, but it might affect the color slightly.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh puree gives an extra flavor boost. You can easily roast your own pumpkin to make puree if you’re up for it!
Heavy Cream: For a lighter twist, you can substitute with coconut cream. It will give a unique flavor, but be sure to chill it well before whipping.
Spices: The traditional pumpkin pie spices work wonders. If you’re missing one, don’t worry! Adjust according to your taste, or add a dash of fall flavors like allspice or cardamom.
How Do You Make the Perfect Meringue for Pavlova?
Getting the meringue just right is key to a successful pavlova. Keep these tips in mind:
- Ensure your mixing bowl is completely clean and dry. Any fat will prevent the egg whites from whipping up properly.
- Beat the egg whites until they reach soft peaks before gradually adding the sugar. This slow addition helps incorporate air.
- When adding the cornstarch and vinegar, fold them in gently to maintain the airiness of the mixture.
- Avoid opening the oven door while baking. It can drop the temperature and prevent the meringue from setting correctly.
Follow these techniques, and you’ll have a stunning pavlova to enjoy! 😊
How to Make Pumpkin Pavlova
Ingredients:
For the Pavlova Base:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- A pinch of salt
For the Pumpkin Cream Topping:
- 1/2 cup pumpkin puree (canned or fresh)
- 3/4 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
For Garnish:
- Pumpkin seeds (pepitas), toasted
- Dark chocolate shavings or finely chopped dark chocolate
Time Needed:
This recipe will take about 1 hour and 30 minutes for cooking and preparation, plus additional time for cooling (at least a few hours or overnight). You’ll spend around 15-20 minutes making the meringue and pumpkin cream, while the rest is for baking and chilling!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 275°F (135°C). Line a baking sheet with parchment paper—this will help prevent sticking later.
2. Making the Meringue:
In a very clean and dry mixing bowl, beat the egg whites on medium speed until soft peaks form. This means the egg whites should start to hold some shape but still droop at the tips.
3. Add Sugar Gradually:
Now, slowly add the granulated sugar, one tablespoon at a time. Increase your mixer to high speed, beating until the mixture forms stiff, glossy peaks and all the sugar has dissolved—about 5-7 minutes.
4. Fold in Other Ingredients:
Gently fold the vinegar, cornstarch, and vanilla extract into the meringue using a spatula. Be careful not to deflate the mixture!
5. Shape the Meringue:
Spoon the meringue mixture onto your prepared baking sheet and shape it into a circular nest about 7 inches (18 cm) in diameter. Make a slight well in the center so it can hold the pumpkin cream later.
6. Bake the Pavlova:
Put the baking sheet in the oven and bake for about 1 hour and 15 minutes. You want the outside to be crisp and dry. Turn off the oven and let the pavlova cool completely inside (this could take a few hours or even overnight) with the door slightly ajar.
7. Prepare the Pumpkin Cream:
While your pavlova cools, whip the chilled heavy cream with the powdered sugar and vanilla extract in a mixing bowl. Beat until soft peaks form. Be gentle here—you want it to be smooth and creamy!
8. Add the Pumpkin:
Next, fold in the pumpkin puree along with the spices (cinnamon, nutmeg, ginger, and cloves) until everything is well combined and smooth. Now your delicious pumpkin cream is ready!
9. Assemble the Pavlova:
Once the pavlova base is completely cool, carefully move it to a serving plate. Spread the pumpkin cream filling generously over the top.
10. Garnish and Serve:
Finally, sprinkle the toasted pumpkin seeds and dark chocolate shavings over the pumpkin cream. Serve immediately and enjoy the delightful contrast of the crispy meringue and creamy pumpkin topping!
Enjoy your lovely autumnal Pumpkin Pavlova dessert! 🍰✨
Can I Use Egg Whites from a Carton?
Yes, you can use carton egg whites! Just make sure to check the equivalent measurement on the packaging. Typically, 2 tablespoons of egg whites equals one large egg white. However, fresh egg whites tend to whip up better for meringue.
What Can I Substitute for Heavy Cream?
If you want a lighter alternative, you can substitute heavy cream with coconut cream or whipped coconut milk. Just be sure to chill it beforehand for the best whipping results!
How Do I Store Leftover Pavlova?
Store any leftover pavlova in an airtight container at room temperature for up to 2 days. However, be mindful that the meringue may soften over time, so it’s best to assemble just before serving!
Can I Make This Recipe Gluten-Free?
Absolutely! This recipe is naturally gluten-free, as it doesn’t contain any flour. Just ensure you use gluten-free toppings and ingredients if you’re making additional garnishes.
