Using Jack Keller's pumpkin wine recipe I made two 1 gallon batches, one with LV-1118 and the other Cote des Blancs.
I minced the pumpkin in my food processor, added required sugar, chemicals, and yeast, let ferment 8 days instead of the recommended 5.
Today when I poured the pumpkin pulp though a sparging bag, it looked like clear snot all over the bottom on the primary. Clear very sticky snot. Also the Cote des Blancs had more "snot." Both had an active fermentation, neither smelled weird, though I've never smelled pumpkin wine before. Also there were no lees.