I brewed a pumpkin beer last night. Put about 3.5 pounds of pumpkin purée in the mash at 154 for 90 minutes. Coming out of the mash tun the wort was fairly clear. After boiling and then cooling with a wort chiller and ice bath I got it down to about 67 degrees. At that point it was fairly cloudy in some parts. I assumed it was just cold break and spices etc... But now I am wondering if I should have added pectic enzyme even though I only mashed the pumpkin, not boiled. Fermentation has definitely started already. Any thoughts or experience with not adding pectic enzyme when mashing pumpkin? If I should have added it, would it be too late now?