Pumpkin Pie Pavlovas

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Introduction

Pumpkin Pie Pavlovas are the perfect fusion of two classic desserts: the airy, delicate meringue of a Pavlova and the warm, spiced goodness of pumpkin pie. With their crisp edges and soft, marshmallow-like centers, these little pavlovas are a showstopper. Topped with a decadent swirl of pumpkin pie filling and a dollop of whipped cream, they strike a balance between light and rich, making them the perfect choice for any fall or holiday occasion.

There’s something truly magical about the combination of flavors—spices like cinnamon, nutmeg, and clove blending beautifully with the creamy, slightly sweet pumpkin filling. I remember the first time I made these Pumpkin Pie Pavlovas; it was a crisp autumn afternoon, and as the meringues baked, the kitchen filled with the wonderful fragrance of pumpkin spice. They quickly became a go-to favorite for my family. Each bite is like tasting the essence of fall, but with the added treat of that satisfying crunch from the meringue.

What makes this dessert so special is how customizable it is. You can top them with a sprinkle of crushed graham crackers for that signature pumpkin pie crust taste, or add a touch of caramel for extra richness. It’s a versatile treat that captures the warmth and comfort of pumpkin pie in a modern, lightened-up form. I guarantee once you try these Pumpkin Pie Pavlovas, you’ll have a new fall favorite you’ll want to make again and again. It’s truly a decadent but refreshing twist on the classic!

Perfect For

Pumpkin Pie Pavlovas are ideal for fall and holiday gatherings, including Thanksgiving, Halloween, or any cozy dinner party. Their individual servings make them a great option for serving a crowd, while still offering a special touch for each guest. They are also perfect for anyone looking for a gluten-free dessert option.

Why You’ll Love This Recipe

  • Light and Crispy: The meringue shell has a delicate crunch on the outside and a soft, airy interior that contrasts beautifully with the creamy pumpkin filling. Each bite offers the perfect balance of textures—crisp yet light and melt-in-your-mouth.
  • Pumpkin Spice: The luscious pumpkin pie filling is infused with the signature spices of fall—cinnamon, nutmeg, and ginger—that give it a warm, comforting flavor. The pumpkin pairs perfectly with the sweetness of the meringue, bringing a harmonious fall-inspired sweetness to every bite.
  • Individual Servings: These pavlovas are made in individual portions, offering a delightful and personalized dessert experience. Each serving is the right size for a single indulgent treat, making it ideal for a special occasion, dinner party, or holiday feast.
  • Gluten-Free: A dream dessert for gluten-sensitive or celiac guests, this pavlova contains no flour or gluten-based ingredients. It’s naturally gluten-free, so everyone can enjoy the treat without worry. The crispy meringue and creamy pumpkin filling make it a wonderful dessert option for all diets!

Preparation and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour (meringue shells)
  • Total Time: 1 hour and 20 minutes
  • Servings: 6-8
  • Calories Per Serving: Approximately 250 calories
  • Key Nutrients Per Serving:
    • Protein: 4g
    • Carbohydrates: 35g
    • Fat: 12g
    • Fiber: 2g
    • Sodium: 70mg

Ingredients

Meringue Shells:

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 1/2 tsp white vinegar

Pumpkin Pie Filling:

  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of salt
  • 1 tsp vanilla extract

For Topping:

  • 1/2 cup heavy cream, whipped
  • Ground cinnamon (for garnish)

Ingredient Highlights

  • Egg Whites: They form the meringue’s base and give the pavlova its light, airy texture.
  • Pumpkin Puree: This gives the pumpkin filling its smooth consistency and rich flavor.
  • Spices: Cinnamon, nutmeg, and ginger bring out the classic fall flavors, making these pavlovas taste just like pumpkin pie.
  • Whipped Cream: Adds a smooth, creamy texture and a light finish to the pavlova.

Step-by-Step Instructions

Making the Meringue Shells:

  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
  3. Gradually add in the sugar, about 1 tablespoon at a time, and continue to beat until the mixture forms stiff peaks and is glossy.
  4. Stir in the cornstarch, vinegar, and vanilla extract, and then spoon the meringue into 6-8 circular portions on the prepared baking sheet. Use the back of a spoon to create a slight indentation in the center of each mound to hold the filling later.
  5. Bake in the preheated oven for 1 hour or until the meringues are crisp on the outside and can easily be lifted off the parchment. Turn off the oven and let the meringues cool completely inside with the door slightly ajar.

Making the Pumpkin Pie Filling:

  1. In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, sugar, cinnamon, ginger, nutmeg, salt, and vanilla extract until smooth and well combined.
  2. Set the pumpkin filling aside, or refrigerate if preparing ahead of time.

Assembling the Pavlovas:

  1. Once the meringue shells are completely cooled, spoon a generous portion of the pumpkin filling into the center of each meringue.
  2. Top each with a dollop of whipped cream and a sprinkle of ground cinnamon for garnish.

How to Serve

Serve these Pumpkin Pie Pavlovas as a festive individual dessert for family gatherings or holiday parties. Pair with coffee, tea, or apple cider for an extra touch of fall flavor. The crisp, airy meringue complements the creamy pumpkin pie filling perfectly, and the whipped cream adds a delightful finish.

Additional Tips

  • Meringue Consistency: Be sure your mixing bowl and beaters are clean and free from any oil or moisture before beating the egg whites, as this can prevent them from whipping properly.
  • Make Ahead: You can make the meringue shells in advance and store them in an airtight container at room temperature for up to 2 days. Fill them just before serving.
  • Smooth Filling: If you prefer a smoother texture for the pumpkin filling, you can blend the filling ingredients with an immersion blender or in a regular blender.

Recipe Variations

  • Chocolate Twist: Elevate the flavors of your pumpkin pavlova with a decadent chocolate twist. Drizzle melted dark chocolate or chocolate ganache over the baked meringue shells before adding the pumpkin filling. The rich chocolate adds a deep, slightly bitter contrast to the sweet pumpkin and complements the lightness of the meringue, making for a delicious pairing.
  • Dairy-Free Option: Make this pavlova completely dairy-free without sacrificing flavor. Simply replace the heavy cream with coconut cream, which provides a rich and creamy texture with a subtle hint of coconut flavor. Top it off with a dairy-free whipped cream or coconut whipped topping to maintain that luxurious finish, while keeping the recipe suitable for those avoiding dairy.
  • Nutty Topping: For a little extra crunch and a touch of warmth, top the pumpkin-filled meringue shells with finely chopped candied pecans or walnuts. The sweet nuttiness enhances the dessert, offering a delightful contrast in both flavor and texture. Candied nuts add a perfect balance of crunch and sweetness, enriching the overall taste profile of the dish.

Freezing and Storage

  • Storage: Store assembled pavlovas in the refrigerator for up to 2 days. The meringue shells may soften over time, but they’ll still be delicious.
  • Freezing: Meringue shells can be frozen for up to 1 month. Simply wrap them individually in plastic wrap and place them in an airtight container. Let them thaw at room temperature before assembling.

Special Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Whisk
  • Spoon or cookie scoop

FAQ Section

Q: Can I make these ahead of time?
A: Yes! The meringue shells can be made a day or two ahead of time, and the pumpkin filling can be stored in the refrigerator until ready to assemble.

Q: Can I use store-bought pumpkin puree?
A: Yes, store-bought pumpkin puree works great for this recipe. Just ensure it’s pure pumpkin with no added sugars or spices.

Q: Can I substitute anything in the meringue?
A: The cornstarch and vinegar are essential for creating a stable meringue. It’s best not to skip these ingredients if you want the meringue to hold its shape.

Conclusion

Pumpkin Pie Pavlovas are a delightful combination of crisp meringue, creamy filling, and warm, comforting pumpkin spice flavor. This dessert is perfect for autumn gatherings, offering a lighter take on traditional pumpkin pie while still delivering the same beloved flavors. The pavlova’s crunchy exterior and soft interior create a unique texture, making it both visually stunning and irresistible to eat.

This treat is incredibly versatile and can easily be adapted to suit various dietary preferences. You can add your own twist by incorporating toppings such as candied pecans, cinnamon whipped cream, or even a drizzle of caramel. Whether served for Thanksgiving, a casual dinner party, or a special holiday treat, Pumpkin Pie Pavlovas are sure to impress your guests.

Bake these mini masterpieces, capture their beauty, and share a snapshot on Instagram—tag me to showcase your creative and delicious success! Enjoy baking!

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