Halve the pumpkin. Remove seeds and stringy portion. I find this is easiest to do with a spoon. (To go the extra mile, separate the stringy portion and the seeds. Dry the seed with a cloth. Bake the seeds at 375 on an ungreased cookie sheet with chili powder, cumin, corriander, and salt for about 12 minutes -- or until crisp and slightly brown. Yummy and good for you!)

Cut into 1-2" strips. Removed the peel with a vegetable peeler. Clean off any remaining strings with a spoon. Cut into small cubes.

Put into a vegetable steamer (or use a metal strainer in a pan of boiling water) and cover tightly. Steam for about 50 minutes or until tender. Puree in a food processor.

After processing, put the pumpkin back into a pot and simmer while stirring for a little while. This is key with Jack-o-Laterns. (If you're using a "cooking" pumpkin, ignore this step. Jack-o-Lanterns have a lot of extra water in them and you need to get it out, or else your pie may be a will be a little wet!) Simmer it for 15-20 minutes.

Heat the oven to 425 degrees.

Seperate the egg whites and yolks. In a large bowl, mix 2 cups pumpkin, sweetened condensed mik, egg yolks, 1t of cinnamon, the ginger, nutmeg, cloves, and salt.

In a small bowls, whip egg whites until soft peaks form. Fold into pumpkin mixture. Pour into pie shell.

Bake the pie for 15 minutes. While baking, mix the flour, brown sugar, and remaining 1t of cinnamon. Add the butter. Mix it up with a whisk. Stir in chopped walnuts. Sprinkle over the pie at the end of the 15 minutes.

Reduce heat to 350 degrees. Bake for 40 minutes, or until it sets.