Brewing with pumpkins can be tricky, because you need to add a lot of them to get flavor out of them, but not too much, either - or the beer will taste like veggies. Roasted pie pumpkins are your best bet - some people prefer to add them to the mash, others late in the boil, others still to the fermentor or secondary, or a combination of the above.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I