Did you add any spices? Pumpkin ales get all of the flavor from the nutmeg, clove, allspice, and cinnamon that are added either at the end of the boil or, in my preference, in secondary. If you didn't add any spices, I would suggest adding 3-5 tsp of pumpkin pie spice to the secondary when you rack it off the yeast. You will probably lose a lot of beer to the trub from the pumpkin and slumbering yeast on the bottom. Let it sit in secondary for at least 2 weeks and then bottle/keg. It should be fine. Another thing you could do is put the fermentor (primary and/or secondary) in the fridge for a couple of days before transfering/bottling. It will help clear the beer by dropping most stuff to the bottom.
Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry