In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes. With a mixer,, beat the egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in ¼ cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Add in pumpkin puree,, cinnamon, nutmeg, cloves and vanilla and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Refrigerate until chilled about 2 hours or to serve warm, let the custard stand at room temperature for 15-20 minutes prior to serving. Top with caramel sauce, homemade whipped cream, and a sprinkle of cinnamon.