Pumpkin beer must have pumpkin.
My last pumpkin ale (a saison) had 9lbs 5oz of pumpkin. 6.5lbs of which was pie pumpkins... skinned, cubed, baked, mashed by hand from the garden. The other was canned, non-spiced. All got a heavy dose of oven-time at 350 -- until browned and smelling terrific.
All pumpkin went into the boil with 10min remaining.
Spices were added at flameout: allspice, coriander, cloves, cardamom, cinnamon, peppercorns, ginger, nutmeg.
My best iteration yet. Will brew this again this fall. Works fantastically well with saison yeast.
Strain the pumpkin out so it doesn't go in the fermenter.