Pumpkin ale question

I'm making my first AG pumpkin ale this weekend. I'm gonna put a can of Libby's pumpkin filling in the mash, and I want to put real pumpkin in the boil.

How should I prepare the pumpkins for the boil?

 

I would cut it up into manageable pieces, place on a cookie sheet and bake until at desired roast. Caramelize it a bit.

 

I am going to do one based on Northern Brewer's Smashing Pumpkin. It uses an 8-10 pound pumpkin. Baked or microwaved until soft then the meat is added to the mash. I plan to bake it so there is some caramelizing of the pumpkin. I don't want it too spicy so I will not use any extra spices.

 

Sort of off topic, but I read once a long time ago about some guys who fermented in a pumpkin. Suppposedly it was pretty good.

 

Should the outside cuticle be cut off? Or should I just clean it well and leave it on?