Once the holidays roll around, pumpkin pie is always a classic staple for the big dinners. I have nothing against a good pumpkin pie, but I do like to try and introduce something new and exciting that updates the classics to give a fun twist to the holiday meals. This pumpkin pavlova is a lovely and light spiced disk of meringue topped with a pumpkin mousse and whipped cream, so think pumpkin pie, just with a meringue crust! 

This recipe serves 6 people

Ingredients:

4 Large Egg Whites, room temp

¼ Tsp (1g) Salt

1 Cup (200g) Granulated Sugar

1 Tsp (4g) Vanilla Extract

½ Tsp (1g) Cream of Tartar

1 Tsp (1g) Cornstarch 

1 Tsp (3g) Ground Cinnamon

1 Tsp (3g) Ground Ginger

½ Tsp (1g) Ground Nutmeg 

¼ Tsp Ground Cloves 

For the Pumpkin Mousse:

2/3 Cup (173g) Pumpkin Puree

1 Tsp (3g) Ground Cinnamon

1 Tsp (3g) Ground Ginger

½ Tsp (1g) Ground Nutmeg

¼ Tsp Ground Cloves 

¼ Tsp (1g) Salt 

¼ Cup (50g) Brown Sugar, Packed

½ Cup (120mL) Cold Heavy Cream, whipped to stiff peaks

For the Whipped Cream:

½ Cup (120mL) Cold Heavy Cream

1 Tbs(13g) Granulated Sugar

1 Tsp (4g) Vanilla Extract 

½ Tsp (1g) Ground Cinnamon

Directions:

1.     Preheat oven to 350 Degrees F (180C) and line a large baking sheet with parchment paper. 

2.     To make the mousse, add the pumpkin, spices, salt, and brown sugar to a bowl and whisk until smooth, then gently fold in the whipped cream until combined and light. Cover with plastic and store in the refrigerator while you make the meringue. 

3.     Beat the egg whites, salt, and cream of tartar in a large bowl on high speed for about 5 minutes, until stiff peaks form. Gradually pour in the sugar while beating, then beat for another couple minutes until the egg whites are thick and glossy. 

4.     Add the vanilla on mix on high until combined, then fold in the cornstarch. 

5.     You can either spread or pipe the pavlova in a decorative swirl on the pan into a 9-inch circle. Build up the sides and make an indentation in the center of the disk, this is where the pumpkin mousse is going to go later. Place the pavlova in the oven and immediately reduce the temperature to 200 Degrees F (95C) and bake for around 90 minutes, or until the meringue is firm and dry, then turn the oven off and let the pavlova cool inside the oven with the door closed. 

6.     To make the whipped cream, add all the ingredients to a bowl and beat the cream on a high speed for a few minutes until thickened and stiff. 

7.     To assemble the pavlova, place the cooled meringue disk on your serving place, and spoon the pumpkin mousse over it, leaving a border of the meringue. Top with the whipped cream, then freshly grated nutmeg or cinnamon and orange zest. 

-Store covered with plastic in the refrigerator for up to 2 days.