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Regarding your open head space issue, you could top off with a relatively neutral wine, like a dry white if topping off is needed. Make sure, though, that you squeeze off all the juice in your pumpkin bag before discarding it. For your other concerns, stop fretting! Toss in the pectic...

It won't effect the flavor if you put only the right amount in -- my bottle is five drops per gallon. More is not better with pectic enzyme. :)

Be sure to add pectic enzyme if you do. Cooking fruit breaks down cell walls, releasing a haze into the juice that is difficult to get rid of. Pectic enzyme in primary should help cut down on the fogginess.