2) Bring a few cm of water to a boil in a saucepan that is deep enough to hold a stand mixer's bowl above the water.
3) Whisk milk, sugar, egg yolks, cinnamon and salt in a heat-proof bowl until combined. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, for about 10 to 12 mins until mixture begins to thicken and coats the back of a spoon.
4) Immediately remove from the heat and pour over the gelatine, whisking constantly until gelatine is completely dissolved and evenly distributed.
5) Whisk in pumpkin puree until combined and completely smooth. Evenly divide mixture into 12 small 90ml cups (paper works fine) and refrigerate until set, about 4 to 8 hrs.
1) Bring a few cm of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. 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 mins.
2) Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 mins.
3) Spoon topping onto puddings in the shape of a ghost. Decorate with sweets for eyes and refrigerate until ready to serve.