Cut the pumpkin in half, remove seeds, and steam or microwave for 5 minutes until soft.

Mash the cooked pumpkin thoroughly.

Separate egg whites and yolks. Mix the yolks with the mashed pumpkin.

Whisk egg whites to stiff peaks to create meringue.

Fold the meringue gently into the pumpkin mixture.

Add honey and crushed nuts to the mixture and combine well.

Transfer the mixture to a rice cooker or microwave-safe dish. Flatten the surface.

Cook in a rice cooker on the 'steam' setting for 20 minutes or microwave until set.