I have used agave for wine making. Both in addition to and instead of other sugers. It ferments clean, kinda between white shuger and honey. I like it for final step feeding where residual sugers may be left. It does add a tiny bit of mouthfeel, and mellowing. Just a tiny bit, not as much as honey does. Agave ferments cleaner and quicker then honey, but not as much as white shuger.
As far as a recipie goes, just make something up! Some of my best wines are just tossed together. I do write down what I did in case I want to duplicate it. I have not done any pumpkin so I am no help there.
Bascic recipe for country fruit. 3-6 pounds fruit, nutriant and or energizer, suger/agave/honey/whatever is sweet to an SG between 1.085-1.100. Yeast. Peptic enzyme. Maybe some tannin. Some fruit needs an acid blend, but not all. If in dought do not add it. It can be adjusted later, after the first or second rack, or as late as botteling time.