Maybe late to the game here, but I just kegged my pumpkin ale yesterday. It's quite gourdy. For 10 gallons, I used 6 pie pumpkins, 3 in the boil and 3 in secondary. The boiled batch was cubed up, roasted for an hour, and tossed in brown sugar and spices (Vietnamese cinnamon, nutmeg, ginger, cloves) then roasted a few minutes more. Boiled the full 60 minutes. I was supposed to add spices at flameout but I forgot, which may be why I didn't get as much spice as I wanted.
Fermented with US05 for 7 days, then I added the remaining pumpkins. These ones were roasted the same, but then tossed in maple syrup and molasses, plus more spices. Those got dropped in the fermenter for another week, then I cold crashed for a few days and kegged. Kettle to keg was 21 days. I also added spices to the kegs.
I expected more spice flavor but it's predominantly that pumpkin squash that comes through, the way a pumpkin smells. It's not like pumpkin pie, it's like drinking beer out of a pumpkin.