Here is my recipe at this juncture...though I must confess I keep tweaking it. It is based on the pumpkin dubbel in the brooklyn brewshop book.
5 Gallon Batch
4lbs Roasted Pumpkin
3lbs Sorghum Liquid Malt Extract
2lbs Brown Sugar, Dark
1lb BriessSweet Brown Rice Syrup 45DE High Maltose
1 cinnamon stick
1.5 oz Hallertau at 60 min
.25 oz saaz at 15 min
1 tsp Pumpkin pie spice at 10 min
.5 oz hallertau at 1 min
Safbrew T-58 yeast
The pumpkins will be peeled, seeded and then tossed in 1 1/4 cup of brown sugar and then roasted at 325 for 1 hour.
I'm torn on the molasses because I didn't have the best experience with that before so I cut a lot of it out from what they are calling for in their recipe. I'm also contemplating racking this onto oak chips that have been soaked in bourbon.
**Edit**per the original recipe I will be adding 1 cup of maple syrup at bottling time.