How do I make an extract to get the flavor of a pumpkin? Should I use pumpkin seeds or fresh pumpkin or maybe even the pumpkin skin? If I use pumpkin, should I dry it out or dehydrate it?
This is speculation, since I have never done it, and I don't think it is practical or more effective than just cooking with pumpkin puree for these applications.
If I were to try this, I would:
I suspect the results of this would be underwhelming. You will note that this is essentially how fruit liquors are made at home, except for step 1 (unique to pumpkin) and step 4.
For curiosity, see also this recipe for a pumpkin liqueur, although it also has many additional pumpkin flavors. The key difference is you won't use extra flavors, and you will use a much higher pumpkin to solvent ratio.