Well I'm tossing in my $.02... I've done both canned and whole pumpkin, bagged and non bagged. I definitely got more 'pumpkin' flavor out when you put the pumpkin in the primary. I've found that bagging is irrelevant as the the stuff settles like everything else and it's not a big deal to hose out the carboy. Frankly it was more annoying dealing with the cleaning the bag then the trub. My preference for simplicity is using the raw can in the late boil, then all in for primary w/o filter. And I think the source and prep of the pumpkin can come secondary to the flavor of the added spices, so go gentle with those if you've done a roasted pumpkin and want that flavor to come out. As for AG, yeah, mashing it for simplicity.