Do I need a protein rest?

Ok, so here's what I'm brewing today:

Category Porter
Subcategory Brown Porter
Recipe Type All Grain
Batch Size 5 gal
Volume Boiled 6 gal
Mash Efficiency 72 %
Total Grain/Extract 10.25 lbs
Total Hops 1.5 oz
Calories (12 fl. oz.) 163.7
Cost to Brew $34.56 (USD)
Cost per Bottle (12 fl. oz.) $0.65 (USD)
Summary : Easy drinking porter fused with fall pumpkin pie in a bottle.

8.75 lbs American 2-row info
.5 lbs American Chocolate Malt info
.5 lbs Belgian Aromatic info
.5 lbs Crystal Malt 60°L info
1 oz East Kent Goldings (Whole, 5.00 %AA) boiled 90 min. info
.5 oz Fuggle (Whole, 4.75 %AA) boiled 15 min. info
7.5 lb. Canned Pumpkin (added to mash) (not included in calculations)
2 tsp. Cinnamon (last 15 mins of boil) (not included in calculations)
.5 tsp. Ginger (last 15 mins of boil) (not included in calculations)
.5 tsp. Nutmeg (last 15 mins of boil) (not included in calculations)
.25 tsp. Allspice (last 15 mins of boil) (not included in calculations)
Yeast : WYeast 1084 Irish Ale™ info

I'm wondering if I need a protein rest to convert starches in the canned pumpkin. Any thoughts?

I do not think you need one. First off, protein rests do not convert starches - they break down beta-glucans, which can sometimes help with lautering when using large amounts of high-protein grains, like wheat. Secondly, you won't get much extract from pumpkin - there just really isn't too much starch/sugar in there. Lastly, any conversion you might get should happen at normal mash temps. I did some research last fall and found info that gelatinization temps for winter squash (e.g. Pumpkin) are within the normal mash temps.

Thats exactly what I needed. Thanks!

I have struggled lately with protein rest decisions. I want to get the clearest beer possible but not sacrafice head retention and body. Since you are making a porter I would definitely skip the protein rest.