Sounds tasty, don't see why it wouldn't be good.
I have a recipe for pumpkin wine that calls for 6 pounds of pumpkin meat. Remove seeds and stringy material, then mash or grind into a nylon straining bag. Keep all pulp in the straining bag and squeeze juice out into the primary. That's for a 3 gallon batch.
I've never made it, don't know how it turns out.