For the meringue:
For the mousse:
For the sauce:
Chill the aquafaba for two hours and preheat the oven to 280°F. Once the time has passed, beat the aquafaba with an electric mixer at medium speed for 1 minute. Add the cream of tartar and keep beating until the meringue starts to form soft peaks, around 4 more minutes.
Increase the speed and add sugar one tablespoon at a time, until it has dissolved. Add cornstarch and gum.
Over a baking sheet, form disks with the meringue and put in the oven, lowering the temperature to about 230°F. Bake for around 1 hour and 10 minutes. After the baking time, turn off the oven and allow the pavlova to cool down inside the oven for 4 hours.
Whip the cream until it forms peaks and set aside.
For the mousse:
Mix the mashed pumpkin and spices. Then beat the aquafaba using an electric mixer until it forms stiff peaks, add the sugar one tablespoon at a time, and beat until all the sugar has dissolved. Using a spatula, mix the meringue and mashed pumpkin.
For the sauce:
Blend the rough bindweed fruit with water. Strain and mix with sugar in a small pot. Bring to a boil over medium heat and allow to thicken for 15 minutes. Allow to cool.
Serve the pavlova with the mousse, whipped cream and rough bindweed fruit sauce. Decorate with pumpkin seeds.
