glad to hear it turned out well!
Pumpkin itself doesn't generally lend a lot of flavor to a beer. it's the pie spices that are recognizable. so strong cinnamon, clove, all spice, cardamom maybe. stouts and porters go well with spice and are dark so that's a good direction if that sounds tasty. with the spices, start low as you can always add more but you can't take it out. I like to add some spices to the boil as cooking changes the character of a spice, but it's also good to make a tincture with vodka or a strong tea with boiling water to add at packaging to adjust the flavor to your liking. (the tincture would be made ahead of time, the tea on packaging day or perhaps the day before)