Meanwhile whisk the whole eggs with the sugar and corn starch until the mixture is pale yellow then add the cream and combine.
Add the boiling milk over the egg mixture and whisk well. The eggs should not be scrambled.
Return the mixture to the saucepan, cook over a medium heat and whisk non-stop until the custard starts to thicken. When it begins to boil, continue whisking for 3 more minutes.
Remove from the heat and add the pumpkin puree and spices to the egg custard.
Transfer the pumpkin custard into glasses and refrigerate for 3 hours.
Garnish the glasses with a little pumpkin puree, Chantilly cream and some pumpkin seeds.
Notes
Depending on the pumpkin, the puree will be mildly sweet and the amount of sugar can be adjusted in this recipe.