Preheat oven to 400°F and place a 9 or 10 inch cast iron
pan into the oven to get hot.
In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, all spice and ginger. In another bowl combine the milk, egg yolks, pumpkin puree and the melted butter. Add the wet ingredients to the dry ingredients, stirring just until well incorporated and moistened. Gently, fold in the egg whites just until the mixture is light and fluffy.
Place the butter into the hot skillet and swirl the pan to coat the bottom. Add the puff pancake mixture and bake for 25 minutes until golden and fluffed.
Dust with powdered sugar and serve with maple syrup.