Preheat your oven to 350°F (175°C) and prepare a baking dish. In a mixing bowl, combine melted butter, pumpkin pie spice, and light brown sugar. Toss sliced apples in this mixture until fully coated, spread them evenly, and roast for 30 minutes, stirring halfway through, until tender and caramelized. Cool to room temperature.

Lower the oven temperature to 280°F (140°C) and line a baking sheet with parchment paper. In a stand mixer, whip egg whites on high speed until stiff peaks form. Gradually add confectioner's sugar while mixing until dissolved. Gently fold in cornstarch, vinegar, and vanilla extract. Shape meringue into a bowl-like structure and bake for 75 to 90 minutes, until firm and dry.

While the meringue is baking, whip the heavy cream until soft peaks form. Gradually drizzle in maple syrup along with a pinch of salt, continuing to whip until stiff peaks form.

Once the meringue has cooled, spread the whipped maple cream over the meringue shell. Distribute cooled roasted apples on top, drizzle with salted caramel sauce, and sprinkle with chopped pecans. Serve immediately.