This Pumpkin Cream Autumn Pavlova Recipe yields a pumpkin-shaped pavlova filled with pumpkin cream, bay leaf pumpkin salted caramel and spiced pepita crunch. This pumpkin pavlova is a perfect autumn centerpiece dessert. It would be beautiful on a thanksgiving or friendsgiving dessert table this time of year. One bite of this autumn pavlova will transport you to peak fall!
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I made this autumnal take on the classic New Zealand dessert in partnership with Nellie's Free Range Eggs on social media. Their large whole eggs are the star of this recipe that uses four egg whites and four egg yolks so you won't have any waste! I made a pumpkin pudding and lightened it with whipped cream, but you could absolutely skip the pudding and just add pumpkin puree to whipped cream with a bit of sugar. Brown sugar to sweeten it would also be really lovely. The salted caramel sauce recipe is adapted from Sally's Baking Addiction, but I add pumpkin for more autumnal flavor.
I used the same base recipe as my hazelnut cream pavlovas, but colored it orange and green to resemble a pumpkin. The filling is the same one from my pumpkin creme brulee donuts, sans orange zest, but you could absolutely include it here too.
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Why you'll love this recipe
- You'll love the contrasting textures of pavlovas. The meringue exterior bakes up crunchy, while the inside is marshmallowy. The whipped cream center is plush compared to the crunchy pepita component.
- The creamy filling and caramel have great pumpkin flavor! Bay leaf in the caramel amplifies the natural pumpkin flavor.
- The streusel adds crunch for textural variation and spice to cut through the sweetness.
Ingredients
- Whipped egg whites are the base of meringue.
- Egg yolks provide richness and structure to the pumpkin filling.
- Pumpkin puree flavors the filling and the caramel.
- Granulated sugar, also known as caster sugar, sweetens the pavlova, caramel and pumpkin cream filling.
- Heavy cream adds richness to the caramel and volume to the filling.
- Light brown sugar sweetens the spiced pepita crunch.
- Kosher salt and vanilla extract (or vanilla bean paste) balance the overall flavor profile. You could replace the vanilla with vanilla seeds from a vanilla pod.
- Powdered sugar, also known as confectioners' sugar or icing sugar, also sweetens the meringue.
- Lemon juice in the caramel adds tartness and prevents recrystallization. There is also a touch in the meringue.
- Unsalted butter adds richness to the caramel and crunch.
- Bay leaf (optional) adds flavor depth to the caramel and boosts the pumpkin flavor.
- Cornstarch maintains structure in the pavlova.
- Pumpkin pie spice flavors the filling.
- Whole milk adds moisture and richness to the filling.
- All-purpose flour is the base of the crunch.
- Pepitas, also known as pumpkin seeds, add more texture and flavor to the spicy pepita crunch.
- Cayenne and cinnamon flavor the crunch.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here's how to customize this pumpkin cream autumn pavlova recipe to your liking:
- No pumpkin pie spice — omit or replace with ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and a pinch of ground cloves.
- Minis — make mini pumpkins or mini rounds instead of one large pavlova. I really like minis if you don't plan to serve this to a group. Minis allow you to assemble as needed, so you don't waste. Pavlova does not keep well after it is assembled.
- Another garnish — replace the spicy pepita crunch with roasted pepitas, autumnal fruits or pomegranate seeds. Mint leaves would also be cute on top of the pavlova in lieu of the piped vines.
- No caramel — omit the caramel or replace it with a drizzle of honey and a pinch of salt.
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This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make This Pumpkin Cream Autumn Pavlova Recipe Step-by-Step
Step 1: In a medium heavy-bottomed saucepan, add the granulated sugar and lemon juice. Place over medium heat, stirring constantly with a rubber spatula or wooden spoon until the sugar is moistened completely. Place a lid on and leave it on until the sugar is completely melted. The steam created by the lid helps melt the sugar and prevent recrystallization. When the sugar is completely melted, add the butter and stir with a whisk until combined. Be careful as the mixture will sputter and bubble up. Once the butter is incorporated, stir constantly while gradually adding the heavy cream. Be careful, again, as the mixture will sputter and bubble up. Whisk in the pumpkin. Once combined, stop stirring and boil for 1 minute or until the caramel reaches 220°F. Remove from the heat, stir in the kosher salt and then pour into a heatproof container along with the bay leaf to cool to at least room temperature before using.
Step 2: Preheat the oven to 200°F. Prepare a large baking sheet with parchment paper. In a bowl of a stand mixer fitted with the whisk attachment, add the egg whites and kosher salt. Beat on medium speed until foamy soft peaks, then start gradually and slowly adding the granulated sugar. Beat on high speed until stiff peaks form. Sift in the powdered sugar and cornstarch and fold it in with a rubber spatula. Then fold in the lemon juice and vanilla, if using. Set aside ½ cup of the mixture in a medium bowl. Color that mixture green/brown for the stem, and color the rest orange for the pumpkin base.
Step 3: Transfer the orange mixture to a large piping bag fitted with a large round piping tip. Pipe a large dollop on the sheet pan, leaving room to the side for the pumpkin top. Pipe upwards around that dollop to create the sides of the pumpkin. Transfer the green/brown mixture to a piping bag fitted with a large french star tip. Pipe the top of the pumpkin with similar upwards motion, but shorter (see step by step pictures). Pipe a large stem with the green/brown mixture in the middle of the top of the pumpkin. Bake for 3 hours and do not open the oven door during baking. Then turn off the oven with the pavlovas inside and let the pavlovas cool inside the oven until the oven is completely cooled down (1-2 hours) before removing.
Step 4: Combine the pumpkin puree and milk in a medium saucepan over medium heat until simmering. Remove from heat and add vanilla and spices. Combine the granulated sugar and egg yolks. Whisk by hand or with beaters until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened even further. Slowly stream in warmed pumpkin milk with a ladle while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined. Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5+ minutes. Remove from the heat promptly and transfer to a heatproof bowl. Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill at least 1 hour or place over a bowl of ice to chill it faster. When the pastry cream is completely chilled, whip the ½ cup heavy cream until stiff peaks form. Gently fold the whipped cream into the completely chilled pumpkin pastry cream.
Step 5: In a medium bowl, whisk to combine the pepitas, flour, brown sugar, cinnamon and salt. Pour in the melted butter. Stir to combine until crumbles form. Mix just until no streaks of flour remain. Refrigerate while you preheat the oven to 350°F. When the oven is ready, spread onto a parchment lined sheet pan and bake for 25-27 minutes, or until golden brown.
Step 6: Fill the pavlova center with the pumpkin cream filling, caramel and crunch. Place the pumpkin top on before serving.
Top tips
- Do not increase the oven temperature, rush baking the pavlovas or open the oven during baking. Pavlovas need a steady, dry environment to achieve the classic crunchy exterior. If you live in a humid environment, consider running a dehumidifier on the day you bake it.
- If you don't like how you piped the pumpkin shape, just scrape it back into the bag and try again! I tested both large dollops and medium ones and I liked the medium-size dollops more.
- Pavlova does not keep well after assembly. It is best eaten the same day it is assembled.
Recipe FAQs
Store assembled leftover pavlova in an airtight container in the refrigerator and eat within 2 days. If you store the unassembled main components separately they will last longer.
Yes, just heat it in a saucepan to cook off excess moisture and concentrate the flavor.
Yes, pavlova is a dessert. You could also technically call this a large meringue tart.
More recipes you'll love
Lastly, if you make this Pumpkin Cream Autumn Pavlova Recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Pumpkin Cream Autumn Pavlova Recipe
Equipment
Ingredients
Pumpkin salted caramel sauce (optional)
- 1 cup granulated sugar (200g)
- 1 tablespoon lemon juice
- 6 tablespoon unsalted butter (85g) room temperature, cut into 6 pieces
- ½ cup heavy cream (120ml)
- ½ cup pumpkin puree (120g)
- 1 teaspoon kosher salt
- 1 bay leaf
Pavlova
- 4 egg whites (120g) save the yolks for the filling
- ¼ teaspoon kosher salt
- ½ cup + 1 tablespoon granulated sugar (120g)
- 1 cup + 2 teaspoon powdered sugar (120g)
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- Pinch vanilla powder or ½ teaspoon of vanilla bean paste optional
- Orange and green food coloring
Pumpkin cream filling
- ⅔ cup pumpkin (160g)
- 1 ¾ cup whole milk (380g)
- ½ teaspoon pumpkin pie spice or ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, tiny pinch ground cloves
- 1 teaspoon vanilla bean paste or extract
- ½ cup granulated sugar (100g)
- 4 egg yolks (60g)
- 2 tablespoon all-purpose flour (16g)
- 2 tablespoon cornstarch (17g)
- ½ cup heavy cream (120mL)
Spiced pepita crunch
- ¼ cup pepitas (40g)
- ¾ cup + 2 tablespoon all-purpose flour (113g)
- ½ cup light brown sugar packed (100g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter melted (85g)
Instructions
Do ahead
- The pavlova can be made a day or two ahead of time and stored in an airtight container at room temperature until ready to assemble. The caramel sauce can be made a few days ahead of time and stored in the refrigerator until ready to use. The pumpkin cream filling can be made a day or two ahead of time and stored in the refrigerator until ready to use.
Make the pumpkin salted caramel
- In a medium heavy-bottomed saucepan, add the granulated sugar and lemon juice. Place over medium heat, stirring constantly with a rubber spatula or wooden spoon until the sugar is moistened completely. Place a lid on and leave it on until the sugar is completely melted. The steam created by the lid helps melt the sugar and prevent recrystallization.
- When the sugar is completely melted, add the butter and stir with a whisk until combined. Be careful as the mixture will sputter and bubble up.
- Once the butter is incorporated, stir constantly while gradually adding the heavy cream. Be careful, again, as the mixture will sputter and bubble up. Whisk in the pumpkin. Once combined, stop stirring and boil for 1 minute or until the caramel reaches 220°F.
- Remove from the heat, stir in the kosher salt and then pour into a heatproof container along with the bay leaf to cool to at least room temperature before using.
Make the pavlova
- Preheat the oven to 200°F. Prepare a large baking sheet with parchment paper.
- In a bowl of a stand mixer fitted with the whisk attachment, add the egg whites and kosher salt. Beat on medium-high until foamy, then start gradually and slowly adding the granulated sugar. Beat on high until stiff peaks form.
- Sift in the powdered sugar and cornstarch and fold it in with a rubber spatula. Then fold in the lemon juice and vanilla, if using. Set aside about ½ cup of the mixture in a medium bowl. Color that mixture green/brown for the stem, and color the rest orange for the pumpkin base.
- Transfer the orange mixture to a large piping bag fitted with a large round piping tip. Pipe a large dollop on the sheet pan, leaving room to the side for the pumpkin top. Pipe upwards around that dollop to create the sides of the pumpkin.
- Transfer the green/brown mixture to a piping bag fitted with a large french star tip. Pipe the top of the pumpkin with similar upwards motion, but shorter (see step by step pictures). Pipe a large stem with the green/brown mixture in the middle of the top of the pumpkin.
- Bake for 3 hours and do not open the oven door during baking. Then turn off the oven with the pavlovas inside and let the pavlovas cool inside the oven until the oven is completely cooled down (1-2 hours) before removing.
Make the pumpkin crème légère
- Combine the pumpkin puree and milk in a medium saucepan over medium heat until simmering. Remove from heat and add vanilla and spices.
- Combine the granulated sugar and egg yolks. Whisk by hand or with beaters until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened even further.
- Slowly stream in warmed pumpkin milk with a ladle while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined.
- Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5+ minutes. Remove from the heat promptly and transfer to a heatproof bowl.
- Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill at least 1 hour or place over a bowl of ice to chill it faster.
- When the pastry cream is completely chilled, whip the ½ cup heavy cream until stiff peaks form. Gently fold the whipped cream into the completely chilled pumpkin pastry cream.
Make the spicy pepita crunch
- In a medium bowl, whisk to combine the pepitas, flour, brown sugar, cinnamon and salt. Pour in the melted butter. Stir to combine until crumbles form. Mix just until no streaks of flour remain.
- Refrigerate while you preheat the oven to 350°F. When the oven is ready, spread onto a parchment lined sheet pan and bake for 25-27 minutes, or until golden brown.
Assemble
- Fill the pavlova center with the pumpkin cream filling, caramel and crumble. Place the pumpkin top on before serving.
Notes
Nutrition
Originally published 10/20/2025.
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