Separate the weggs into two mixing bowls with the yolks in a larger one.
Beat the egg yolks until they are thick and turn a pale yellow color.
At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
Whisk the egg whites until the peaks are stiff but not dry.
Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
Gently fold in the remaining egg whites in two installments.
Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
Cool completely on a wire rack before cutting.
Top each slice with honey, walnuts, and cream before serving.