Wy1332 seems to get an inordinate amount of hate on these boards, most people saying it is very estery and 'tart.' In my case, I've had nothing but good experiences with this yeast. When fermented cool around 60-64F (and that is probably the key) it ferments out very cleanly with a nice maltiness and subtle esters with high flocculation. No need for cold crashing or finings here. It is a great alternative to 1056, as you'll get a bit more malt character, less 'peachy' esters, and it flocculates very well - especially when used with a secondary. It also lets hops come through very nicely.
I pretty much despise pumpkin ales, though 1332 would be a nice choice if you're looking for a bit more maltiness and can control your ferment temps.
