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