Idont think you wanna use carving pumpkins. Cooking pumpkins afre the way to go. Sugarpies are what usually use for pie. I guess the japanese kins' aren't bad either, have a slightly different taste. I also often use yams for pies and they taste much like pumpkin. I might throw some in there along with the kins'. If the fresh kins' aren't available, ill use canned.
This beer sounds great for thanksgiving and if I can get this in the fermenter this weekend I should have just enough time to get it on the table for turkey day.
I do have a question... Would adding wheat to the grain bill throw things way off? Also would wheat require a heffe yeast? The clove notes would be nice if they came from them. Also still not sure about adding veg to the boil or the mash....
Sounds fun and yum!