Preheat your oven to 350°F (175°C). In a mixing bowl, combine sliced Honeycrisp or Fuji apples with butter, pumpkin pie spice, and light brown sugar. Spread them onto a baking sheet and roast for 30 minutes, stirring halfway through.

Remove the apples from the oven and allow them to cool to room temperature.

Lower the oven temperature to 280°F (140°C). In a large mixing bowl, begin to whip the egg whites until stiff peaks form, about 5-7 minutes. Gradually sift in half of the confectioner's sugar, mixing gently. Then add vanilla, cornstarch, vinegar, and the remaining sugar, continuing to beat until glossy.

Line a baking tray with parchment paper and spread the meringue into a large circle, creating a slight well in the center. Bake for 75 to 90 minutes until firm and dry. Turn off the oven and leave the pavlova inside to cool completely.

While the pavlova cools, whip heavy cream until soft peaks form. Gradually drizzle in pure maple syrup and a pinch of salt while continuing to whip until stiff peaks form.

Once the pavlova has cooled, gently spread the maple cream over the top and arrange the cooled roasted apples. Drizzle salted caramel sauce over the apples and sprinkle with chopped pecans.

Slice and serve the Autumn Pavlova immediately for the best texture.