Preheat oven to 350° F.
Wash each pumpkin and cut a 2-in. circle around stem. Remove top and discard.
Remove loose fibers and seeds from the inside and discard or save seeds for roasting.
Sprinkle insides of pumpkins with 1/2 teaspoon cinnamon.
Place in a shallow roasting pan and add 1 in. of water to pan.
Cover and bake at 350° for 45 minutes.
Meanwhile, in a large saucepan, combine the sugar, tapioca, salt and milk. Let stand for 5 minutes.Then bring to a boil, stirring constantly. Remove from the heat.
Stir a small amount of hot mixture into eggs and return all to the pan, stirring constantly.
Bring to a gentle boil and cook while stirring for 2 minutes longer.
Remove from the heat and stir in vanilla.
Pour into pumpkins.
Cover and bake 15-30 minutes longer or until pumpkins are tender.
Sprinkle with roasted pumpkin seeds if desired and remaining cinnamon.