Have ready a steamer arrangement.
Place the corn husks in a deep bowl. Cover well with hot water, and let soak for about 30 minutes.
Grind the canela in an electric coffee or spice grinder. Set aside.
Set aside about 2-3 tablespoons of the lard. In a mixing bowl, combine the remaining lard, the masa, and 1½ teaspoons salt by the directions for Basic Tamal Dough. When the mixture is smooth and silky, beat in the pumpkin purée a little at a time, stopping occasionally to scrape down the sides of the bowl. Beat in the ground canela, grated panela, and 1 teaspoon salt. Set aside while you make the bean filling. Place the Oaxacan pasilla or dried chipotle chiles in a bowl, cover generously with boiling water, and let soak for 10 minutes. (It is not necessary to soak canned chipotles.) Drain well. Working in batches as necessary, purée the beans in a blender together with the chiles, garlic, and about 1 cup water (or enough to facilitate blending). Alternatively, purée in a food processor, reducing the water to ½ cup.
In a large, heavy skillet or wide saucepan, heat the reserved lard over high heat until rippling. Add the bean mixture watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, until most of the liquid is evaporated, about 5-7 minutes. Stir in ½ teaspoon salt, or to taste.
Cut or tear the hoja santa leaves into 16-20 equal-sized pieces.
Drain the corn husks and pat dry. Spread about ¼ to ⅓ cup of the masa mixture across the wide end of each husk and top with about 1½-2 tablespoons of the bean mixture. Top with a piece of hoja santa. Fold and steam the tamales approximately 45 minutes.