Microwave the pumpkin for 7-10 minutes until cooked.

Separate the egg yolks and whites. Use 3 eggs if small, or 2 if large.

Remove the pumpkin skin, mash the flesh, and add a small amount of honey if desired.

Whip the egg whites into a meringue. Do this after mashing the pumpkin to avoid the meringue separating.

Gently fold the meringue into the mashed pumpkin mixture.

Flatten the mixture into a microwave-safe dish.

Cover with plastic wrap, poke holes, and microwave for 7 minutes.