Prepare 1/2 cooked pumpkin by microwaving it for about 5 minutes.

Mash the cooked pumpkin, including the skin for added nutrition and texture.

Mix the mashed pumpkin with 1 handful of cranberries, 1 tbsp honey, and 2 egg yolks.

Whisk the egg whites into stiff peaks to create meringue.

Gently fold the meringue into the pumpkin mixture using a spatula.

Transfer the mixture into a microwave-safe bowl, cover with plastic wrap, and poke air holes. Microwave for 6 minutes.