Ingredients
Meringues:
3 Egg Whites
¾ cup Sugar
½ tsp. Cinnamon
¼ tsp. Vanilla Extract
Pinch of Salt
Pumpkin Cream:
1 ½ cups Heavy Cream
½ cup Pumpkin
¼ cup Sugar
½ tsp. Pumpkin Pie Spice
Pumpkin Seed Brittle:
1 cup Sugar
½ cup Corn Syrup
¼ cup Water
½ cup Butter
½ tsp. Baking Soda
¾ cup Pumpkin Seeds
Toasted Pumpkin Seeds:
1/3 cup Pumpkin Seeds
❃❃Makes 6❃❃
Preparation
Preheat oven to 200, line a baking sheet with parchment paper and spray with non-stick cooking spray for the meringues. Line another baking sheet with parchment paper and spray with non-stick cooking spray for the brittle.
Set up a large baggie to pipe meringues or if piping with a tip set up your piping bag with the large star tip.
Meringues
Place egg whites into a stand mixture with the whisk attachment or use a handheld mixer. Beat on high speed until the egg whites become frothy and then slowly add the sugar. Add vanilla, salt and cinnamon. Continue to beat on high until stiff peaks form.
Once egg whites are beaten to stiff peaks add the mixture to the baggy or piping bag and push the mixture down to one corner of the baggy or down to the bottom of the piping bag removing all the air.
Pipe 6 equal size meringues starting in the middle and circling outward. Double the layer on the last ring to create a well in the middle.
Place into oven and bake for 2 hours. Once the two hours are up turn the heat off and let the meringues sit in the oven to cool.
Once cooled remove from oven and place in an airtight container for storage. (These can be done at least 3-4 days before assembly. The mixture can also spooned onto the baking sheet if you are not comfortable with piping. Just ensure there is a well in the center.)
Pumpkin Seed Brittle
In a deep sided, heavy bottomed pan add the sugar, corn syrup and water. Heat to 280 degrees stirring every few minutes. Once the temperature reaches 280 turn heat off and add softened butter stirring until butter is incorporated. Remove from burner and add baking soda stirring the entire time. This will bubble up. Stir in the pumpkin seeds and pour onto the baking sheet spreading the mixture out. Allow to completely cool and then break into desired pieces.
Pumpkin Cream
In a mixing bowl with the whisk attachment or with a handheld mixer mix together heavy cream, pumpkin, sugar and pumpkin pie spice. Beat on high until there are stiff peaks that hold onto the bottom of the whish attachment.
Toast Pumpkin Seeds
Add seeds to a dry skillet and toast, stirring occasionally, until the nuts begin to slightly brown. Immediately remove from the heat onto a separate plate to allow to cool. Watch these the entire time as they can burn quickly.
Assemble
Place meringues on a plate, evenly distribute the pumpkin cream among the six and then top with broken brittle and toasted pumpkin seeds.