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1
Put 1 tablespoon of cold water in a large bowl.
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2
Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms
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3
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water.
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4
Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl.
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5
Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes.
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6
Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed.
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7
Whisk in pumpkin until combined and completely smooth.
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8
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours.
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9
Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water.
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10
Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand.
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11
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes.
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12
Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes.
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13
Spoon topping onto puddings in the shape of a ghost.
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14
Decorate with candy eyes and refrigerate until ready to serve.
