Separate the eggs and refrigerate the whites.
In a mixing bowl, beat the yolks until creamy.
Gradually add in .25 lb sugar, beating at high speed until thick.
Stir in the rum, milk, vanilla, cinnamon and pumpkin, and chill for at least two hours.
Beat the egg whites until soft peaks form.
Add the remaining .25 lb sugar, beating to stiff peaks.
Fold the chilled rum mixture into the egg whites.
Serve in Martini glasses garnished with freshly grated nutmeg and a dollop of whipped cream.