Preheat oven to 200F. Line 2 cookie sheet pans with parchment paper and set aside.

In a large mixing bowl, place the egg whites and sugar and mix to combine.

Place the bowl over a pot filled with simmering water (the water should not touch the bottom of the bowl) over the stove on low-medium heat.

While constantly beating, allow the egg whites mixture to reach 150F*.

*See recipe notes.

Remove the egg whites mixture from the double broiler and place in a bowl of a standing mixture, beat on high.

Beat for 2 minutes, stop to add the cornstarch.

Keep beating on high until a cool, stiff, and shiny meringue has formed.

Have 2 regular soup spoons on hand. With one scoop some meringue and using the back of the second drop the meringue on the prepared baking sheet.

Leave 2" between each meringue "mountain."

Place 1 tsp of pumpkin butter at the center top of each meringue, and using a toothpick gently stir the pumpkin butter into the meringue to create swirls. 

Bake for 2 hours and allow the pavlovas to completely cool before removing from the pan.