Making the Pumpkin Pie Topping:

1. Preheat the oven to 350 degrees F.
2. In a large bowl whisk together the eggs, cream and vanilla until smooth.
3. In a separate bowl, combine the pumpkin purée, sugars and spices.
4. Then add the egg mixture to the pumpkin mixture, and mix thoroughly on medium speed, until smooth and creamy (I use an electric mixer to do this).
5. Pour the pie filling into a 9-inch pie plate, then place into the oven and bake for 1 hour. The pie filling is set when you jiggle the dish and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
6.  Let the pie cool on a wire rack completely before serving. It needs this time for the filling to set completely.
7. Now make the pavlovas.

Making the Pavlovas:

1. Preheat the oven to 250 degrees F. Make sure the oven has cooled to 250 degrees F if you’re making the pavlovas immediately after the pie. Pavlovas cannot bake in an oven that is too hot, they need low heat.
2. Line a baking sheet with a piece of parchment paper. Set aside.
3. In a small bowl whisk together the sugar and cornstarch. Set aside.
4. In a large bowl of a stand mixer use the whisk attachment to whip the egg whites until they are foamy with stiff soft peaks. 
5. While the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tbsp at a time, until the mixture forms stiff glossy peaks. The texture will resemble shaving cream with stiff peaks.
6. Add big spoonfuls of the meringue mixture onto the prepared baking sheet, with the meringues about 2 inches apart (see image above). I like to use a spoon to make the sides of the meringues a little higher than the centre, leaving a slight bowl like indent in the middle, this creates a nice little spot for the toppings and whipped.
7. Bake for 1 hour, until they are barely golden in colour, cracked and dry.
8. Set aside to cool completely before adding any whipped cream or toppings.

Whipped Cream:

1. Using an electric mixer whip the heavy cream and sugar until fluffy. Set aside.

Putting them all together:

1. Once the pie has cooled you can assemble the pavlovas. I like to assemble them right before serving.
2. On each pavlova base add a scoop of pumpkin pie then top with a dollop of whipped cream.
3. Serve immediately. 
4. Flavour idea! If you like, drizzle the assembled pumpkin pie pavlovas with a little maple syrup. SO good.
5. Enjoy!