Whisk egg whites with a pinch of salt until they are stiff.
In a separate bowl, stir egg yolks with the icing sugar until foamy. Mix in the pumkin puree, milk, vanilla and spices. Sieve flour with baking powder and fold in the mixture. Carefully stir in the beaten egg whites.
Grease a pan with butter and heat over medium heat. Pour in one third of the mixture and cook for 2-3 minutes on low heat before flipping it. Cook the other side for another 2-3 minutes, then tear the pancake into pieces using two forks. Serve the Kaiserschmarrn in the pan or arrange it on plates and dust with icing sugar.
Repeat the steps with the remaining pancake batter.
*To make the pumpkin puree:
Peel and dice 1/4 of a small Hokkaido pumpkin. Place it in an ovenproof dish and bake it for 30-45 minutes at 180°C until tender. Puree the pumkin meat in a blender. The puree can also be frozen in ziplog bags.