Pumpkin Spice Pavlova Cake with Pumpkin Whipped Cream

This Pumpkin Spice Pavlova Cake is stacked and stuffed with pumpkin whipped cream and topped with boozy raisins, pecans and sea salt. Sponsored by Davidson’s Safest Choice Eggs.

Pumpkin Spice Pavlova Cake with Pumpkin Whipped Cream by FamilySpice.com

This is the time of year where you find pumpkin mixed into everything. And why should I be any different?! I love all things pumpkin. It’s Fall and why should pumpkins be reserved for decor alone? I prefer roasting my own pumpkin for purée compared to purchasing canned pumpkin. But, I can certainly appreciate the convenience of pre-made pumpkin purée.

Cinderella and Sugar Pie Pumpkins are my first choice for roasted pumpkin. And what a surprise to find some pumpkin purée waiting for me in my freezer. But, what to do with it?

I decided to reach out of my comfort zone for today’s recipe. Baking takes patience, a trait I am sorely lacking. I was never a super patient person. What patience I do have, is sucked away by my three kids. And husband. Oh yeah, dealing with their shenanigans definitely takes patience.

Sugar Pie Pumpkin by FamilySpice.com

So if a recipe requires my complete and total attention without distractions, then odds are, I’ll screw it up somehow. Making a pavlova is one of those baking adventures that requires calmness and patience.

My first attempt at this recipe, didn’t quite turn out. My pavlova collapsed. I didn’t whip the egg whites enough and then it cooled too quickly after baking.

Tsk, tsk. Patience, patience, Laura.

I looked at my disastrous kitchen, sucked in a big breath and attempted it again. This time, more slowly and more diligently.


Meringue is basically whipped egg whites and sugar. It is crunchy all the way through. A Pavlova, supposedly named after the Russian ballerina, Anna Pavlova, has the addition of corn starch and vinegar. This gives the dish the crunch of a meringue on the outside, but a softer inside. And mine were seasoned with pumpkin spices: cinnamon, cloves and nutmeg.

Pumpkin Spice Pavlova Cake with Pumpkin Whipped Cream by FamilySpice.com

To make this Pavlova cake, I whipped up some pumpkin whipped cream. Topped with raisins soaked in Grand Mariner, pecans and a dash of sea salt, and this baby was complete.

This light and airy dessert is cushioned with fluffy pumpkin whipped cream for a real show-stopper dessert. Perfect for a fall dinner, Halloween party or even Thanksgiving dessert. To serve, cut into it like you would any other cake. Just be sure your knife is sharp or you will crush the meringue.

Are you as pumpkin mad as I am?! Check out this post on other ways to add pumpkin to the menu!

Pumpkin Spice Pavlova Cake with Pumpkin Whipped Cream

Two light, fluffy meringues made with pumpkin spices is stacked to make a festive cake when stuffed with dreamy pumpkin whipped cream and topped with boozy raisins, pecans and sea salt. Recipe by Laura Bashar of Family Spice


  • 4 egg whites
  • 1 cup super fine granulated sugar
  • 1 tsp white wine vinegar
  • 1 TBS cornstarch
  • 1 tsp cinnamon
  • 3/8 tsp nutmeg, ground
  • 1/4 tsp cloves, ground
  • 2 tsp granulated sugar
  • 5/8 tsp cinnamon, ground
  • 2 cup heavy cream
  • 1/2 cup pumpkin purée
  • 1/4 cup Grand Marnier
  • 1/4 cup raisins
  • 1/4 cup pecans, finely chopped
  • 1/8 tsp sea salt


  1. Preheat oven to 275ºF and line 2 baking pans with parchment paper or silicone sheets.
  2. Using a stand mixer or electric mixer and beat until soft peaks form:
    • 4 egg whites
  3. Very slowly, beat in one tablespoon at a time:
    • 1 cup super fine granulated sugar
  4. Make sure sugar has completely dissolved and mix until glossy. Whisk in:
    • 1 tsp white wine vinegar
  5. Whisk in:
    • 1 TBS cornstarch
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg, ground
    • 1/8 tsp cloves, ground
  6. Beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using handheld mixer).
  7. Spoon mixtures onto the prepared baking sheets and form 2 9-inch circles. Using a rubber spatula or palette knife, shape into circles as evenly as possible to resemble two traditional flour cakes. Run a spatular/knife up the sides of pavlovas, all the way around to keep the meringue structure sturdy.
  8. Bake meringues for 45 minutes. Then, turn oven off and cool meringues in the oven for one hour. Remove from oven and continue cooling meringues to room temperature, about one more hour.
  9. If you are not serving meringues right away, they need to be stored properly. Moisture in the air will soften the once crispy meringues. As soon as meringues have cooled completely, pack them into air-tight containers in a cool room. Be extremely careful when handling the very fragile meringues.
  10. You can prepare the pumpkin whipped cream in advance, store in the refrigerator and then assemble the pavlova cake later. The longer the whipped cream sits on the pavlova, the softer the meringue will be. So, do not assemble cake until right before serving.
  11. For the pumpkin whipped cream, place in the bottom of a large mixing bowl:
    • 2 tsp granulated sugar
    • 1/2 tsp cinnamon, ground
    • 1/8 tsp nutmeg, ground
    • 1/8 tsp cloves, ground
  12. Using a stand mixer or electric mixer, beat until stiff peaks form:
    • 2 cup heavy cream
  13. Gently fold in:
    • 1/2 cup pumpkin purée
  14. Approximately 30 minutes prior to serving, warm in the microwave oven or stove top:
    • 1/4 cup Grand Marnier
  15. Soak in the warm liqueur:
    • 1/4 cup raisins
  16. Gently transfer one pavlova to cake stand and spread half of pumpkin whipped cream evenly over it.
  17. Carefully place second pavlova over the whipped cream, and spread with remaining pumpkin whipped cream.
  18. Drain raisins and garnish cake, along with:
    • 1/4 cup pecans , finely chopped
    • 1/8 tsp cinnamon, ground
    • 1/8 tsp sea salt
  19. Serve immediately.


Serving Suggestions: Serve alone or with seasonal fall fruits like figs, pears and apples. Drizzle a little melted caramel for even more decadence.

Cooking Tips: To make this kid-friendly, soak the raisins in hot water instead of Grand Marnier.

Prep Time:

Yield: Serves 10

Cook Time:

Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.

, , , , , , , , , ,

20 Responses to Pumpkin Spice Pavlova Cake with Pumpkin Whipped Cream

  1. Love pumpkin spice and love pavlova, Never thought to put the two together, though! But I will. 🙂

    • The Pavlova by itself has a terrific flavor with the pumpkin spices. Imagine the possibilities?!

  2. Stephanie Weaver, MPH at #

    Laura, your photos are always gorgeous but this one? You have outdone yourself! Brava.

    • Thank you, Stephanie! I really struggled taking these pictures, for some reason. I was terrified I’d break the fragile Pavlova and have to make it again!

  3. [email protected] at #

    Laura, this is the perfect Fall dessert, and your photo is lovely!

    • Thank you, darling. It did feel weird not having any olive oil in this recipe! LOL!

  4. What a delicious pavlova that looks like! The pumpkin whipped cream looks delicious, I’m sure it pairs wonderfully with the fluffy meringue 🙂

  5. This is beautiful! Yummed and schedule to pin!

  6. Just gorgeous Laura! Pavlovas are such a fun dessert, and I’m sure the pumpkin spice element takes it to the next level!

  7. Wow! I love pavlovas, but have never thought to do anything this creative with them! It looks stunning and I’m sure tastes the same! Nice job!

  8. Oh my goodness, this is brilliant, WOW! I love this flavor combination and it looks perfect – gorgeous!

  9. cristina at #

    Lovely, dreamy pavlova dessert and luv the pumpkin whipped cream!

  10. Ginny McMeans at #

    What a beautiful and elegant dessert. The spices have really dressed it up in the flavor department too!

  11. Like you I am totally lacking patience! (and I do not yet even have kids!) I don’t bake too often, as the margin for error always seems smaller but this is something I’ve got to make : )

  12. I’m in pumpkkin overload…but, that’s totally ok. I love it and this recipe sounds so good!

  13. Shut the door! This is my kind of dessert! I love pavlova, but your pumpkin spice version takes it from summer to fall! Gorgeous!

  14. Soureh Sedigh at #

    Absolutely beautiful!

Leave a Reply