• Move the racks in your oven to the lowest setting.
• Preheat the oven to 200°F
• On a piece of parchment that fits your cookie sheet, trace a 8 inch circle. Use a 8 inch cake pan as a template.
• Flip the parchment over, place on cookie sheet, and set aside.
• Add six egg whites to the bowl of a stand mixer.
• Using the whisk attachment, whip the egg whites until opaque, and light and fluffy, the soft peak stage.
• While the mixer is running, gradually add the sugar. Whatever you do, do not add all the sugar at once. Add it in at least five batches.
• Continue whipping the whites until they are glossy and achieve stiff peaks.
• In a small bowl, add the white wine vinegar, cornstarch, vanilla, and salt.
• Mix well to combine.
• Once the egg whites and sugar are at stiff peak stage, add the white wine vinegar mixture.
• Whip until well incorporated.
• Dip a finger into the egg white mixture.
• Use the egg whites on your finger to tack down the underside of the parchment paper to the cookie sheet. Do this by making a small dot of meringue in each corner.
• Place the rest of the meringue in the center of the traced circle.
• Use a spatula to move the meringue to the edge of the tracing.
• You should have a low flat cylinder of meringue.
• Make a divot in the center of the meringue. It will look like a very shallow volcano.
• Feel free to use the spatula to create a decorative edge around the meringue. Do this by making lines in the meringue using the tip of the spatula. I like to move from the bottom to the top at an angle.
• Place the meringue in the oven, and bake for 1 hour and 30 minutes.
• Turn off the oven, and crack the oven door.
• Leave the meringue in the oven for another hour to allow it to continue to dry out.

Make Stovetop Pumpkin Pie Filling

• Add all of the ingredients for the pumpkin pie filling to a medium saucepot.
• Whisk to combine.
• Heat over medium heat, stirring constantly, until thickened and leaves ribbons in the pot. It should be the consistency of a very thick pudding.
• Set aside and leave to cool.

Whipped Cream

• Add the cream, maple syrup, maple flavoring and vanilla to a large bowl.
• Use a hand mixer to whip the mixture until soft peaks.

Assembly

• Once the pavlova and pumpkin pie filling are cool, everything is ready to assemble.
• Place the pavlova on a serving platter.
• Top with pumpkin pie filling.
• Top with whipped cream.
• Top with chopped pecans.
• Serve.