I currently have a black pumpkin IPA fermenting, based off of the Hopstache black IPA kit from Midwest (i contacted them directly to get the required ingredients as it isn't for sale this year yet). As for the pumpkin, I baked approximately 5 2 lb pumpkins, quartered, with some brown sugar, nutmeg, allspice and cinnamon on top for about an hour at 350. Pull them out and let them cool, and once cool, scrap out the pulp and put it into a fine mash bag. Add at 15 minutes left in the boil, and at 10 minutes, add a stick of cinnamon, tsp of nutmeg and allspice. I used the same pumpkin amount and spices in a dark wheat last year, and it came out with a just a hint of pumpkin but not over powering.
It's not about finding the best beer, but finding the best in every beer.