Pumpkin Pavlova: Your Ultimate Elegant Autumn Dessert

Celebrate the beauty of autumn with a show-stopping dessert that promises an unforgettable culinary experience: the Pumpkin Pavlova. Imagine layers of perfectly crisp, yet wonderfully marshmallowy spiced meringue, generously draped with a luscious, silky pumpkin-orange curd. This exquisite creation is then crowned with a light and tangy cream cheese whip, all finished with a scattering of irresistibly crunchy candied pumpkin seeds. Pumpkin Pavlova isn’t just a dessert; it’s a heavenly symphony of textures and flavors, making it the ideal centerpiece for any fall gathering. Best of all, most components can be prepared well in advance, allowing for effortless assembly just before your guests arrive, leaving you free to enjoy the festivities! (Skip to recipe.)

Embracing the Richness of Autumn and Gratitude

Autumn has arrived in all its magnificent, golden glory, painting the landscape with hues of crimson and gold. This season, more than any other, invites reflection and gratitude. The leaves are undergoing their spectacular transformation, our garden has yielded its bounty (with just a few resilient root vegetables remaining), and our children are pursuing their passions. We are blessed with supportive friendships, good health, and the warmth of loving family. In every sense, we are blessed with enough, and sometimes, enough truly feels like an abundance that fills our hearts.

Recently, we celebrated Canadian Thanksgiving, a time for joyous gathering and appreciation. Our celebration was a cozy affair, just seven of us, but it was profoundly more than enough. It was family, sharing laughter and creating cherished memories around the dinner table.

The Allure of Pumpkin Pavlova: A Symphony of Flavors and Textures

The sweet culmination of our Thanksgiving feast was this truly delightful Pumpkin Spice Pavlova. It captures the very essence of fall, delivering a dessert that is rich with autumnal flavors, yet surprisingly light, sweet, and bursting with contrasting textures. The foundation is a remarkable meringue base – offering a delightful crunch on the outside that yields to a soft, fluffy, marshmallow-like chewiness within. This is layered with a sweet pumpkin curd, exquisitely smooth and silky, boasting a subtle citrus tang perfectly balanced by the comforting warmth of pumpkin pie spices. Crowning these layers is a delicate cream cheese whip, akin to a light, airy cream cheese frosting, designed to be not overly sweet. The entire creation is then elegantly garnished with a generous scattering of crisp, candied pumpkin seeds, adding a final touch of texture and flavor that makes every bite an absolute pleasure.

The Inspiration Behind This Autumn Masterpiece

The genesis of this culinary creation emerged from a lively brainstorming session with my clever daughter. As we deliberated over our Thanksgiving menu, she, ever the pavlova enthusiast, suggested it for dessert. My initial response was a familiar sigh, contemplating the traditional route: “I suppose I should really make a pumpkin pie, too,” I mused, feeling a touch of holiday laziness setting in. Her brilliant counter-suggestion? “Why not combine the two?” (She truly does have a knack for excellent ideas.) And so, our heads came together, culminating in this absolutely breathtaking pumpkin pavlova. It’s an ingenious fusion, capturing the comforting essence of pumpkin pie, the creamy richness of pumpkin cheesecake, and the ethereal elegance of a pavlova, all harmoniously wrapped in one beautiful package. And as we often celebrate our youngest son’s Thanksgiving birthday concurrently, this dessert effortlessly doubled as a magnificent birthday cake!

Now, I must admit, sometimes an idea that seems straightforward can take on a life of its own – or perhaps, I just get a little carried away. I confess, I embarked on a journey through three batches of spiced pumpkin curd before I achieved the exact silken consistency and balanced flavor I envisioned. Could I have simply whipped up a pumpkin pie in that same amount of time? Absolutely! But would it have garnered the same enthusiastic adoration as this spectacular pumpkin pavlova? A resounding no! The extra effort was undoubtedly worth it, transforming a humble concept into an unforgettable dessert.

The true genius of this luscious and elegant dessert lies in its incredible make-ahead potential. Almost every component can be prepared days in advance. The meringue base, the pumpkin curd, and the candied pumpkin seeds can all be made and stored, leaving only the cream cheese whip to be prepared a few hours before serving. This flexibility means you can assemble it just before dinner or dessert, presenting a fresh, stunning creation without the last-minute stress. Plus, it’s a fantastic option if you have gluten-free guests, as pavlova is naturally gluten-free.

Here’s a little secret for you: if by some miracle there are any leftover pieces (though that’s a rare occurrence!), loosely cover them with plastic wrap or foil and refrigerate. They are absolutely fantastic the next day! The meringue surprisingly retains its crispness, and the slight moisture from the curd simply enhances the marshmallowy center. It actually gets even better – a delightful bonus!

Crafting Your Own Pumpkin Pavlova: A Step-by-Step Delight

While the Pumpkin Pavlova may appear to have multiple stages, each step is surprisingly quick and straightforward, making it an ideal dessert for entertaining. The result is an elegant, sensational-tasting dessert that you can prepare largely in advance! You can bake the meringue base 3 to 4 days beforehand and store it in an airtight container. The pumpkin spice curd can also be cooked and refrigerated for several days. The candied nuts are a quick five-minute wonder and keep well for days (just ensure they’re hidden deep in the pantry to ward off any early nibblers!). The cream cheese whip is best made a few hours before your guests arrive. Then, with all your components ready, assembly takes a mere two minutes right before serving, allowing you to dazzle your guests with minimal fuss.

The Perfectly Spiced Meringue Base

Begin by whipping egg whites until they transform into thick, glossy peaks. Gradually incorporate sugar and a hint of warm pumpkin pie spices, creating a fragrant, stable meringue that forms the perfect foundation for your pavlova.

Carefully spoon the whipped meringue onto a piece of parchment paper, shaping it into a beautiful, rustic disk. The slight imperfections in a pavlova often add to its charm and elegance. Create a gentle indentation in the center, ready to cradle the luscious curd.

Bake your meringue low and slow in the oven. This gentle heat allows the exterior to dry out to a delicate, crispy perfection, while ensuring the interior remains wonderfully soft, gooey, and truly marshmallowy – the hallmark of an exceptional pavlova.

Silky Pumpkin Spice Curd

Next, prepare your rich, silky pumpkin curd. This vibrant layer combines the natural sweetness of pumpkin with the bright tang of fresh orange juice and the indulgent richness of egg yolks, all infused with a generous blend of aromatic pumpkin pie spices. It’s a flavor profile that screams autumn.

Crunchy Candied Pumpkin Seeds

For an irresistible textural contrast, quickly toast some pumpkin seeds coated in a crunchy sugar glaze. This step takes just about five minutes in a skillet, transforming simple seeds into delightful, lightly spiced, caramelized nuggets.

Light Cream Cheese Whip and Assembly

Finally, whip up a batch of the luscious, airy cream cheese whip. Once all your components are ready, the grand assembly is swift and satisfying. Spread the vibrant pumpkin curd into the meringue well, top with the fluffy cream cheese whip, and sprinkle generously with the candied pumpkin seeds. Then, prepare for the moment of truth:

Cut yourself a generous slice!

Well, perhaps try to resist that urge for a little while longer. Save it for when your guests arrive to truly appreciate the collective delight. Happy Thanksgiving to you and yours, filled with warmth, gratitude, and delicious desserts!

Essential Tips for Pumpkin Pavlova Perfection

Understanding the optimal timing for serving your Pumpkin Pavlova is key to its aesthetic appeal (though rest assured, its delicious taste remains consistent). Once assembled, aim to serve the pavlova within one to two hours, as beyond this timeframe, the curd may begin to weep slightly. While this moisture won’t compromise the meringue’s delightful crunch or the overall flavor, it can slightly alter the visual presentation. If you find yourself with any uneaten slices, loosely cover them with plastic wrap and refrigerate. The small amount of liquid will eventually reabsorb, and the pavlova will be just as wonderful the next day – perhaps even more marshmallowy in the center, which is a delightful characteristic!

A little pantry secret: I always keep a can of unsweetened frozen orange juice concentrate in my freezer. It’s incredibly versatile! I simply scoop out a few tablespoons as needed and reseal the can. This concentrate provides an intense orange flavor that elevates all sorts of dishes – from sauces and salad dressings to a drizzle over cooked beets, or stirred into whipped cream, yogurt, stews, and various baked goods. It’s a flavor booster you’ll be glad to have on hand.

Pumpkin Spice Pavlova Recipe

For the Meringue:

• 4 large egg whites
• ⅛ teaspoon salt
• 1 cup sugar (preferably natural evaporated cane sugar)
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon pure vanilla extract

For the Pumpkin Spice Curd:

• ¾ cup unsweetened pumpkin puree (canned or homemade)
• 4 large egg yolks
• 2 large whole eggs
• ¼ cup (57gms) salted butter
• 2 teaspoons pumpkin pie spice (simple homemade version here)
• ¼ cup (50gms) sugar (preferably natural evaporated cane juice)
• ¼ cup (60ml) undiluted unsweetened frozen orange juice concentrate, thawed
• ½ teaspoon pure vanilla extract

For the Candied Pumpkin Seeds:

• 2 tablespoons sugar
• ½ tablespoon (1½ teaspoons) butter
• ¼ teaspoon pumpkin pie spice
• pinch of salt
• 1 tablespoon water
• ½ cup pumpkin seeds

For the Cream Cheese Whip:

• 4 oz/125 gms cream cheese (½ of an 8oz block), at room temperature
• 1 tablespoon sugar
• 1 cup (240ml) heavy whipping cream
• ½ teaspoon vanilla

Instructions

Make the Meringue Base:

(Can be made up to 3 days ahead and kept in an airtight container)

Preheat the oven to 350°F (180°C). Draw an 8-inch (20cm) circle onto a piece of parchment paper with a pencil or black marker, using a small plate or saucepan lid as a guide. Flip the parchment paper over so the circle is on the underside and place it onto a cookie sheet. In a clean, dry bowl, whip the egg whites and salt to stiff peaks (reserve the yolks for the curd). In a separate bowl, combine the sugar and pumpkin pie spice. Gradually add the spiced sugar, one tablespoon at a time, into the beaten egg whites, whipping continuously until they are very stiff, shiny, and the sugar is completely dissolved (test by rubbing a small amount of meringue between your fingertips – there should be no grit). This process will take at least 10 minutes of whipping. Gently beat in the cornstarch, lemon juice, and vanilla extract. Plop the meringue onto the parchment paper within the drawn circle. If the parchment paper tends to shift, secure it to the baking sheet with a small dab of meringue under each corner. Use a spatula to gently spread the meringue to the edges of the circle. Shape it to have relatively straight sides and a slightly flattened top, with a shallow, bowl-like indentation scooped out of the middle. Don’t strive for absolute perfection; a rustic shape with natural crags and waves often makes for a more charming pavlova. Try to keep the meringue to the size of the drawn circle, as it will expand slightly during baking to form an approximate 9-inch (24cm) disk. Place the baking sheet into the preheated oven and immediately lower the temperature to 225°F (110°C). Bake for 1½ hours. After baking, turn off the oven and leave the pavlova inside, without opening the door, until it is completely cold, or ideally, overnight. This slow cooling process is crucial for maintaining its crispness.

Make the Pumpkin Spice Curd:

(Can be made up to 3 days ahead and kept refrigerated)

In a medium bowl, whisk together the egg yolks (leftover from making the meringue) and the whole eggs. Whisk in the unsweetened pumpkin purée until the mixture is completely smooth and uniform. Set this mixture aside. In a small saucepan, melt the salted butter over medium heat. Stir in the pumpkin pie spice, sugar, and the thawed orange juice concentrate. Continue to heat until the sugar is dissolved. Gradually pour the egg and pumpkin mixture into the saucepan, whisking constantly to prevent the eggs from scrambling. Cook the curd mixture over medium heat, continuing to whisk constantly, until the mixture just comes to a gentle simmer and thickens enough to coat the back of a spoon. Immediately remove the saucepan from the heat and stir in the pure vanilla extract. Allow the curd to cool for 15 minutes, stirring every 5 minutes to prevent a skin from forming. Then, transfer the mixture to a small bowl. Place a piece of plastic food wrap directly onto the surface of the curd, ensuring it makes smooth contact with no air bubbles trapped underneath. Press the plastic wrap firmly to the edges of the bowl. Allow it to cool to lukewarm at room temperature, then refrigerate for several hours, or up to 3 days, before you plan to assemble your pavlova.

Make the Candied Pumpkin Seeds:

(Can be made up to a week ahead)

Prepare a baking sheet by lining it with a piece of parchment paper; set aside. In a skillet placed over medium-high heat, combine the sugar, water, butter, pumpkin pie spice, and a pinch of salt. Heat the mixture, stirring, until the sugar is fully dissolved and the mixture begins to simmer. As soon as the sugar dissolves, quickly add the pumpkin seeds to the skillet. Continue to cook and stir the seeds for about 5 minutes, or until all the water has evaporated and the seeds are thoroughly coated and crunchy. Immediately tip the candied seeds onto the prepared parchment paper and spread them apart using a spatula or butter knife to prevent them from clumping together as they cool. Once completely cool, store the candied seeds in an airtight container at room temperature until they are needed for assembling the pavlova.

Make the Cream Cheese Whip:

(Can be made several hours ahead of serving time)

In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the softened cream cheese with the sugar. Whip them together until the mixture is smoothly combined and entirely free of lumps. Pour in the heavy whipping cream and continue to whip until soft peaks begin to form. Make sure to scrape down the sides of the bowl periodically to incorporate all the cream cheese. Add the vanilla extract and whip for an additional 10 seconds to fully combine. If you are preparing the whipped cream ahead of time, refrigerate it for 2 to 3 hours until ready to assemble.

Assemble the Pumpkin Pavlova:

Assemble the pavlova immediately before serving, or up to one hour in advance for best results.

Carefully peel the parchment paper away from the base of the baked meringue and transfer the meringue disk onto your chosen serving plate. Gently spread the prepared pumpkin curd into the indentation of the meringue. Extend the curd over the top lip of the meringue, leaving approximately 1 inch (2.5cm) uncovered around the very outside edge. Next, spoon generous dollops of the cream cheese whip on top of the curd. Gently spread the whip around the top of the pavlova, ensuring it doesn’t quite reach the very edges, allowing a beautiful ring of the pumpkin curd to peek through. Finally, sprinkle the crunchy candied pumpkin seeds generously over the top of the pavlova. You might not need to use all of them; any leftovers make for a delicious snack! Serve the Pumpkin Pavlova immediately, or within one hour of assembly, to enjoy its perfect texture and fresh appeal.

Serves 8.

More Autumnal & Pavlova Delights

Guten Appetit!

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