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Pumpkin Pie Pavlovas

These Pumpkin Pie Pavlovas are delicious! This dessert is made up of a crunchy marshmallowy meringue topped with pumpkin pie and whipped cream. A perfect dessert for Thanksgiving!

pumpkin pie pavlovas on white plates

Scrumptious Layers!

  • crunchy, marshmallowy meringue base
  • crustless pumpkin pie
  • whipped cream
a top down image of pumpkin pie pavlovas

A unique and delicious pumpkin dessert.

Recently I made a Crustless Pumpkin Pie recipe for dessert because I had leftover pumpkin purée from Thanksgiving dinner and needed to use it up. But I didn’t feel like making a pastry crust so I decided to bake the pie without it and it was delicious! Then I thought, how delicious would this pie be on a pavlova with whipped cream?! SO DELICIOUS. So I decided to make Pumpkin Pie Pavlovas and I have no regrets. This dessert is a nice change from traditional pumpkin pie, and will be on repeat on the Thanksgiving dessert table for years to come. Honestly, this dessert is great any time of year.

a top down image of a pumpkin pie pavlova

Pumpkin Pie Pavlovas / Pumpkin Pie Eton Mess

I wanted to mention another name you might wonder about when you see recipes for Pavlova…sometimes you’ll see the term Eton Mess. Eton mess is basically broken messy mini meringues and mini pavlovas are just mini pavlovas that aren’t broken. The reason I thought I’d mention it is in case you end up with broken or crumbly meringues (sometimes it happens)…your dessert isn’t ruined, just call it Pumpkin Pie Eton Mess! Just another reason not to stress if your meringues don’t turn out perfectly.

pumpkin pie pavlovas on white plates

Pumpkin Pie Pavlovas Recipe Tips

Pavlova Tips:

  • SUGAR: This recipe calls for 1 cup of caster sugar (also called berry sugar). If you don’t have any, you can use granulated sugar which needs to be ground to make it fine. If you want to use regular sugar (which I almost always do), put 1 cup of granulated sugar into a blender and pulse for a few seconds until the sugar is fine.
  • EGGS: Large eggs at room temperature are best. When separating the egg yolks and whites, try not to get any yolk mixed in with the egg whites.
  • SHAPING THE MERINGUES: Use a spoon to make the sides of the meringues a little higher than the centre, leaving a slight bowl like indent in the middle. This creates a nice little indent for the pumpkin pie filling and whipped cream topping (see image below).
  • BAKING TIME: After 1 hour in the oven, the meringues will have a nice marshmallowy centre. Make sure to watch them so they don’t burn.
  • CRACKING: Don’t worry about cracking on the Pavlovas, they are NOT perfect. The delicate nature of the ingredients makes cracking pretty much inevitable.You’re going to be covering the meringues with pie and whipped cream so you won’t see most of the cracks anyway!
  • LEFTOVERS: If you have leftovers store them in an airtight container in the fridge for 1 – 2 days. The leftovers will be soft, and the meringue won’t be as crunchy, but the leftovers are still delicious.

Pumpkin Pie Topping Tips:

  • PUMPKIN: Use pure canned pumpkin purée (or homemade pumpkin puree) not canned pie filling.
  • CREAM: Use a light cream like half and half. You can also use heavy cream, 3% milk or evaporated milk instead.
  • SPICE: This recipe uses a homemade mixture of classic pumpkin pie spices, but if you have a pre-made spice you can use that too (about 2 teaspoons pumpkin pie spice mix).
  • DISH: Bake this crustless pie in a 9-inch pie dish.
  • BAKING: If you notice the top of the pie start to darken, you can tent the pie with aluminum foil.
pumpkin pie pavlovas on white plates


Yes and no. If you want to save time I would recommend making each of the components separately. Make the meringues, then make the crustless pumpkin pie, then make the whipped cream. Set aside. Assemble the pavlovas right before you want to serve this dessert. So you could make everything in the morning to have it ready for dessert that evening. Also, the meringues and pie can be made a day ahead of time. Just store the pie in the fridge (covered with plastic wrap), and the meringues can sit out on the counter uncovered.

You will be left with 6 egg yolks, so if you’re wondering what to do with them here are some delicious recipe ideas and tips for you to try with leftover egg yolks.

a pumpkin pie pavlova on a white plate

Pumpkin Pie Pavlovas

pumpkin pie pavlovas on white plates

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These Pumpkin Pie Pavlovas are delicious! This dessert is made up of a crunchy marshmallowy meringue topped with pumpkin pie and whipped cream. A perfect dessert for Thanksgiving!

  • Author: Jo-Anna Rooney
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking


Units Scale

Pumpkin Pie Topping:

  • 2 cups pure pumpkin purée
  • 2 large eggs
  • 1 1/2 cups light cream
  • 1/2 tsp vanilla extract
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Pavlova Recipe:

  • 1 cup granulated Caster sugar or berry sugar (See tips above.)
  • 2 tsp cornstarch
  • 6 large egg whites

Whipped Cream:

  • 2 cups heavy cream
  • 1 tsp granulated sugar (I don’t add a lot of sugar because the sweetness of the meringue is enough)


Making the Pumpkin Pie Topping:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl whisk together the eggs, cream and vanilla until smooth.
  3. In a separate bowl, combine the pumpkin purée, sugars and spices.
  4. Then add the egg mixture to the pumpkin mixture, and mix thoroughly on medium speed, until smooth and creamy (I use an electric mixer to do this).
  5. Pour the pie filling into a 9-inch pie plate, then place into the oven and bake for 1 hour. The pie filling is set when you jiggle the dish and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
  6.  Let the pie cool on a wire rack completely before serving. It needs this time for the filling to set completely.
  7. Now make the pavlovas.

Making the Pavlovas:

  1. Preheat the oven to 250 degrees F. Make sure the oven has cooled to 250 degrees F if you’re making the pavlovas immediately after the pie. Pavlovas cannot bake in an oven that is too hot, they need low heat.
  2. Line a baking sheet with a piece of parchment paper. Set aside.
  3. In a small bowl whisk together the sugar and cornstarch. Set aside.
  4. In a large bowl of a stand mixer use the whisk attachment to whip the egg whites until they are foamy with stiff soft peaks. 
  5. While the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tbsp at a time, until the mixture forms stiff glossy peaks. The texture will resemble shaving cream with stiff peaks.
  6. Add big spoonfuls of the meringue mixture onto the prepared baking sheet, with the meringues about 2 inches apart (see image above). I like to use a spoon to make the sides of the meringues a little higher than the centre, leaving a slight bowl like indent in the middle, this creates a nice little spot for the toppings and whipped.
  7. Bake for 1 hour, until they are barely golden in colour, cracked and dry.
  8. Set aside to cool completely before adding any whipped cream or toppings.

Whipped Cream:

  1. Using an electric mixer whip the heavy cream and sugar until fluffy. Set aside.

Putting them all together:

  1. Once the pie has cooled you can assemble the pavlovas. I like to assemble them right before serving.
  2. On each pavlova base add a scoop of pumpkin pie then top with a dollop of whipped cream.
  3. Serve immediately. 
  4. Flavour idea! If you like, drizzle the assembled pumpkin pie pavlovas with a little maple syrup. SO good.
  5. Enjoy!

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I hope you enjoy this pumpkin pavlova! Have a delicious day!

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