Will I need to bump my water temperatures up a few degrees when using a pump?
Depending on the way you transferred before, you might find you need to increase a couple of degrees to account for heat lost in heating the lines, transferring, etc.
I recommend using a thermometer you trust and just measure the strike water in your mash tun before doughing in the first couple of times. If your setup allows it, you can then run water back out of the mash tun into the kettle if you need to continue heating a portion to nail your strike temp. After a couple of times you'll have this dialed in and you'll know any change to your strike target.