Pumpkin Pavlova

Pumpkin Pavlova is a light, crisp meringue dessert topped with creamy pumpkin spice curd, whipped cream, and crunchy pecans. This fall dessert recipe is perfect for Thanksgiving, autumn parties, and festive holiday tables. Made with simple ingredients, it offers a unique way to use pumpkin in a non-pie dessert.

A crisp, cloud-like pavlova with a soft, marshmallowy center topped with rich pumpkin spice curd, whipped cream, crunchy pecans, and chocolate shavings. This autumn-inspired dessert is a showstopper for any fall table.

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Ingredients

For the Pavlova

• 4 large egg whites
• 1 cup (200 g) fine white sugar
• 2 teaspoons cornstarch
• 2 teaspoons white wine vinegar

To Decorate

• 1 batch pumpkin spice curd (prepared in advance)
• 2 cups (480 ml) whipping cream
• ⅓ cup chopped pecans
• 2 tablespoons chocolate shavings

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Instructions

1. Make the Pavlova Base

1. Preheat oven to 320°F (160°C). Line a baking sheet with parchment paper and trace an 8-inch (20 cm) circle using a cake pan as a guide.
2. In a clean, dry mixing bowl, beat egg whites on medium-high speed until thick and frothy.
3. Add sugar one tablespoon at a time, beating well between each addition. Take your time—this ensures a smooth, stable meringue. Test by rubbing a bit between your fingers; it should feel smooth, not gritty.
4. Mix cornstarch and vinegar in a small bowl, then add to the meringue. Whip just to combine.
5. Spoon the meringue onto the parchment paper, spreading it inside the traced circle. Shape into a dome or nest, leaving a slight indentation in the center for the toppings.
6. Place the tray in the oven and immediately reduce the temperature to 250°F (120°C).
7. Bake for 1 hour and 15 minutes, until crisp on the outside and firm to the touch. The pavlova should lift cleanly off the parchment.
8. Turn off the oven and leave the pavlova inside to cool completely. Sudden temperature changes may cause cracks.

2. Prepare the Toppings

1. Whip the cream until soft peaks form.
2. If your pavlova has any dips or cracks, use whipped cream to even it out.
3. Spread pumpkin spice curd generously over the top, gently nudging it to the edges.
4. Add another layer of whipped cream.
5. Sprinkle with chopped pecans and finish with chocolate shavings.

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Tips

• Room temperature egg whites whip up with better volume.
• Use superfine sugar if possible—it dissolves faster and gives a smoother meringue.
• Let the pavlova cool in the oven to prevent cracking.
• Make ahead: Pavlova base and curd can be made the day before and stored separately.

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Variations and Substitutions

• No pumpkin curd? Substitute with lemon curd or spiced apple butter for a different seasonal twist.
• Nut-free option: Omit pecans or use toasted seeds like pumpkin or sunflower.
• Flavor twist: Add a pinch of cinnamon or pumpkin pie spice to the meringue for extra autumn flavor.

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FAQs

Can I make pavlova in advance?
Yes. The pavlova base can be made up to a day ahead. Store in an airtight container at room temperature.

What if my meringue cracks?
It’s normal! Pavlova is rustic and forgiving. Just patch cracks with whipped cream.

Can I freeze pavlova?
No. Meringue doesn’t freeze well and becomes soggy when thawed.

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Serving Suggestions

• Serve chilled with coffee or chai latte.
• Great for Thanksgiving, Halloween, or fall-themed gatherings.
• Pairs beautifully with caramel drizzle or a sprinkle of cinnamon.

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Why You’ll Love This Recipe

• Crisp exterior and soft, marshmallowy center.
• Beautiful balance of sweet, creamy, and spiced flavors.
• Impressive yet easy to make with simple ingredients.
• A festive, fall-inspired twist on a classic dessert.