There are lots of yeasts that do well at high temps, but they are usually not clean profile yeasts. Typically, yeasts that ferment at higher temps also have stronger ester profiles, which are not really suited to pumpkin beers in my experience. If you want the pumpkin and spice to be the predominate flavor, then it's better to use a clean variety of yeast that ferments a little cooler. Otherwise, you may end up with a pumpkin ale that has a Belgian/Saison type character to it.
Do you not have the ability to control fermentation temps? If not you could always use a swamp cooler.
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