last year I took a can of pure pumpkin puree and cooked it on the stove top for a while to try to caramelize some of the sugars in it, let it cool and then added it to the end of my primary fermentation. I cold crashed it before I racked it to secondary to try to reduce the haze of the beer but it still turned out very very turbid. although I do believe I could taste some of the pumpkin flavor in it if I were to do it again I would caramelize the pumpkin and then add it to the mash instead of during fermentation