Choose a butternut squash type of pumpkin, peel the crust, cut it into about 3/4" thick slices and bake it in the oven with sugar or honey. Put the baked pumpkin slices carefully into individual cake plates, 2 each.
Beat the egg whites into thick snow with sugar and add cinnamon to taste at the end. Stir gently so as not to flatten the whites.
Atop the individual pieces of pumpkin, pour the egg white or cream mixture using an icing piping syringe or spoon and sprinkle the top with chopped walnuts.