Make up an amber ale recipe base with the color toward orange. If you are short on time don't make it too big (1.050's OG at most) For hops a neutral bittering hop (like Magnum) is all you need. 20 IBU's.
Pulp the pumpkin (use a blender) before putting it in the mash. Use rice hulls. If you can do a protein rest do it.
I add my pumpkin pie spice (I use a store bought blend) at about 1 minute left in the boil. Approx 1.5 tsp for 5 gallons. I taste it after primary and re-spice if needed at kegging.
For yeast, if you want a pumpkin Saison use Saison yeast
If you are short on time I would stay away from WLP 565 and use WY 3711.
I would also secondary at least for 5 days to help it clear up a bit.
Remember, you can't rush a Saison !