If you’re looking for a show-stopping dessert that perfectly captures the cozy flavors of fall, you have to try this Pumpkin Spice Baked Alaska Recipe. Imagine layers of creamy pumpkin ice cream infused with warm spices like cinnamon and nutmeg, sandwiched between buttery shortbread cookies, all encased in a fluffy, golden meringue exterior. It’s a stunning treat that’s as delightful to behold as it is to eat. Whether you’re celebrating a holiday or just craving a special sweet, this recipe will quickly become a favorite in your collection.

Ingredients You’ll Need

A slice of pie with three main layers sits on a white plate with a metal fork beside it. The bottom layer is a light golden crust, firm and crumbly. Above this are two thick creamy layers in a pale orange color with a smooth, soft texture. The top is finished with a thick layer of white whipped topping that has soft peaks and a fluffy look. Crumbs are scattered around the plate, and in the background, there is a small orange pumpkin and a metal cake stand holding more slices of the same pie, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Spice Baked Alaska Recipe lies in the simplicity and quality of its ingredients. Each element plays a crucial role in building layers of flavor, texture, and warmth, from the rich pumpkin puree to the crisp shortbread and fluffy meringue topping.

1 1/4 cups canned pumpkin puree: This is the star, providing that unmistakably smooth and earthy pumpkin flavor.
2 tsp ground cinnamon: Adds a warm, sweet spice that complements the pumpkin perfectly.
1/2 tsp nutmeg: A subtle spiciness to deepen the flavor profile.
1/2 tsp ground ginger: Offers a gentle zing to balance the sweetness.
1/4 tsp cloves: Brings a fragrant and slightly peppery note to the mix.
2 cans sweetened condensed milk (14 oz each): Adds creaminess and natural sweetness.
1 tsp vanilla extract: Enhances all the flavors with a cozy vanilla warmth.
3 1/2 cups heavy whipping cream: Key for that luscious, airy ice cream texture.
1 cup powdered sugar: Sweetens and stabilizes the whipped cream.
1/2 cup milk: Helps soften the shortbread for perfect layering.
2 1/2 packages Walkers Shortbread Triangles: The crunchy, buttery base and layers that add texture and richness.
4 egg whites: For creating the meringue’s light and cloudlike crown.
1 cup sugar: Sweetens the meringue to glossy perfection.
1/2 tsp cream of tartar: Stabilizes the egg whites to hold stiff peaks when whipped.

How to Make Pumpkin Spice Baked Alaska Recipe

Step 1: Prepare the Pumpkin Ice Cream Base

Start by blending your pumpkin puree with the aromatic spices: cinnamon, nutmeg, ginger, and cloves. This combination creates the heart of your ice cream, bursting with that classic fall flavor. In a separate bowl, combine the sweetened condensed milk with vanilla extract, then fold in your spiced pumpkin mixture. The rich condensed milk adds sweetness and creaminess that sets the stage for an indulgent filling.

Step 2: Whip the Cream and Combine

Next, whip the heavy cream with powdered sugar until stiff peaks form—this fluffy texture makes the ice cream light and dreamy. Gently fold in your pumpkin and condensed milk mixture in two batches to keep all that airiness intact. This step is essential for getting a smooth and velvety pumpkin ice cream layer in your Baked Alaska.

Step 3: Construct the Layers

Line a 3-quart bowl with clear wrap to make unmolding easier later. Pour about a third of the pumpkin ice cream into the bowl as your first layer. Then, dip shortbread pieces into milk for just a moment to soften them slightly, and arrange a full layer on top of the ice cream. Alternate with more pumpkin ice cream and shortbread layers until all components are used, finishing with a layer of shortbread.

Step 4: Freeze Until Firm

Freeze the layered ice cream and shortbread for 7-8 hours or overnight until fully set. This firm freeze is crucial so your Pumpkin Spice Baked Alaska Recipe holds its shape when you flip it out and add the meringue.

Step 5: Unmold the Cake

Invert the bowl onto a serving plate and carefully remove the plastic wrap from the cake. If it resists, leave it inverted for a few moments until it loosens. Once free, place it back in the freezer to keep it cold while you prepare the meringue.

Step 6: Make the Meringue

Combine egg whites, sugar, and cream of tartar in a heatproof bowl set above simmering water. Whisk continuously until the sugar dissolves and the mixture reaches about 160 degrees Fahrenheit. Remove from heat, then whisk on high speed until glossy, stiff peaks form. This meringue will envelop your Pumpkin Spice Baked Alaska in a beautifully fluffy shell.

Step 7: Cover and Toast the Meringue

Remove the frozen cake from the freezer, spread the meringue all over using the back of a spoon to create swirls and peaks for a dramatic effect. If you have a kitchen torch, lightly toast the meringue’s surface until golden brown. If not, a quick stint under the broiler will do. Then, freeze the cake until you’re ready to serve.

How to Serve Pumpkin Spice Baked Alaska Recipe

A large slice of tall, light beige cake sits on a white plate with delicate patterns, the cake showing two thick, creamy layers with a soft texture. The outside is covered with white meringue that has swirls of golden brown from toasting, giving a light crunchy look. Behind the slice, the rest of the cake is on a metal cake stand, showcasing its full dome shape and the same toasted meringue outside. On one side, an orange bowl holds round beige crackers, and a bright orange small pumpkin is on the other side. The whole scene is set on a white marbled surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of cinnamon or a sprinkle of crushed toasted pecans adds a lovely finishing touch to this Pumpkin Spice Baked Alaska Recipe. You can also drizzle a little caramel sauce over individual slices for an extra layer of indulgence that complements the warm spices.

Side Dishes

This dessert is wonderfully rich on its own, but serving it alongside a cup of spiced chai tea or a fresh apple compote will enhance those autumn vibes beautifully. Light, fruity accompaniments cut through the richness and keep the experience well balanced.

Creative Ways to Present

For a festive gathering, cut the Baked Alaska into neat slices and serve each on a chilled plate with a small scoop of vanilla ice cream or whipped cream on the side. You can also make mini versions in ramekins to customize portion sizes and wow your guests with individual presentations.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is a good problem to have), wrap the Pumpkin Spice Baked Alaska Recipe tightly in plastic wrap and store it in the freezer. Proper wrapping will protect the dessert’s delicate textures and prevent freezer burn.

Freezing

This dessert actually freezes beautifully, so you can prepare it a day or two ahead. Just make sure to keep it well-covered. When ready to serve, allow it to rest in the refrigerator for about 15 minutes to soften slightly for easier slicing.

Reheating

Since the Baked Alaska relies on frozen layers and toasted meringue, reheating isn’t recommended. The best approach is to serve it straight from the freezer or chilled, letting it sit a short while at room temperature before slicing.

FAQs

Can I use fresh pumpkin instead of canned?

While fresh pumpkin can be used, canned pumpkin puree is preferred for its smooth consistency and natural sweetness, which makes the ice cream base easier to blend and more flavorful.

What if I don’t have a kitchen torch to brown the meringue?

No worries! You can place the meringue-covered cake under the oven broiler for 1-2 minutes, keeping a close eye to avoid burning while achieving that beautiful golden finish.

How long can I store the Pumpkin Spice Baked Alaska Recipe in the freezer?

When well-wrapped, this dessert can be stored in the freezer for up to one week without losing its texture or flavor.

Is there a way to make this dessert dairy-free?

This recipe relies heavily on dairy for creaminess and structure, so it’s not easy to make dairy-free without compromising taste and texture. However, experimenting with coconut cream and dairy-free condensed milk might yield interesting results.

Can I prepare the meringue ahead of time?

For best results, whip and toast the meringue just before assembling the final layer. Made too far in advance, it can lose its fluffy texture and might weep upon storage.

Final Thoughts

This Pumpkin Spice Baked Alaska Recipe is truly a labor of love that rewards you with unforgettable flavors and textures in every bite. It captures the essence of autumn with its spiced pumpkin ice cream, buttery shortbread, and ethereal meringue, making it perfect for celebrations or simply treating yourself. Give it a try—you might just find your new favorite holiday dessert!