Honey? Not sure that would do anything more than provide a source of fermentables. Yes, there are lots of enzymes in honey from bee spit but don't know if they would lyse the higher sugars from malt. Of course there are enzymes in your spit which is the basis for some indigenous beers seems a rather unappealing idea for this Pumpkin ale. I'm guessing that the beer will turn out fine without enzymes. As the goal is clearly a dry beer just use a low saccharification rest temeperature (145 °F or so).
