• prep: 1 hr
• cook: 2 hr 15 min
• total: 3 hr 15 min

servings:

For an elegant spin on pumpkin pie, skip the traditional crust and opt for an airy, spiced pavlova. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this dessert a jewel-like presentation that's both stunning and delicious.

• 4 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon ground cinnamon, divided
• 6 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 cup superfine sugar, divided
• 2 large egg whites
• 1/2 cup granulated sugar
• 3/4 cup pumpkin purée
• 1/4 teaspoon kosher salt
• 1/4 teaspoon vanilla extract
• 1 1/2 cups pomegranate juice
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1/2 cup whipped cream
• 1/3 cup toasted pumpkin seeds (pepitas)
• 1/3 cup pomegranate seeds

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