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In a medium bowl, whisk pumpkin, Parmesan, and egg yolks together. Add a few cranks of black pepper.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve about 1 ½ cups of pasta water, then drain.
Meanwhile, in a large skillet over medium-low heat, cook bacon until crispy. Remove bacon with a slotted spoon and drain on a paper towel-lined plate. Reserve bacon grease in skillet.
Add drained pasta to skillet with bacon grease, tossing to coat. Return skillet over low heat to warm grease, if needed, then remove from heat before adding pumpkin mixture. Add ¾ cup of pasta water to pumpkin mixture to thin it out, then add to pasta and toss to coat. Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Add bacon and toss.
Top with more Parmesan and black pepper to serve.