Instructions: Whipped cream and powdered sugar for garnish (optional)

Whirl nuts in a blender until powdery. In a small bowl with an electric mixer, beat egg whites until foamy. Gradually add 3 tablespoons of the sugar, beating until stiff, moist peaks form; set aside. In a large bowl beat egg yolks with remaining sugar until pale. Beat in pumpkin and lemon peel, then stir in flour, baking powder, nutmet, and cinnamon. Fold in nuts and beaten whites. Pour into a greased and floured 9-inch cheesecake pan with removable rim. Bake at 325 degrees or until a toothpick inserted comes out clean, 40-45 minutes. Cool on rack 10 minutes. Make glaze. In a small bowl with a fork or whisk, smoothly mix powdered sugar, lemon juice, and lemon peel. Remove pan rim from cake pan. Spoon glaze over cake; cool. Garnish with whipped cream and a dusting of powdered sugar. Cut into wedges to serve.

NOTE: I added a small amount of pumpkin pie spice to the powdered sugar.

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