I gave the beer a full
five months to condition and it was TREMENDOUS by the time I started drinking it in earnest.
I've taken to putting aside canned pumpkin each year for the following year's batch. It works for me.
One thing, when the pumpkin is in the boil, a wort chiller at the end is your friend because the temperature crash will help bring the pumpkin to the bottom of the kettle. If you find that the pumpkin still doesn't want to come down after cooling, strain the wort through some cheese cloth across a sieve. It'll hyper-oxygenate the wort and you can pull the pumpkin out with little volume loss to the wort.
cheers and beers
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