Recipe Type: All Grain
Yeast: WLP800 Pilsner Lager
Yeast Starter: Big (for a lager)
Batch Size (Gallons): 5.5
Original Gravity: 1.051
Final Gravity: 1.013
IBU: 20
Boiling Time (Minutes): 60
Color: 11
Primary Fermentation (# of Days & Temp): ~10 days at 53F
Additional Fermentation: Diacetyl rest for 3 days after primary
Secondary Fermentation (# of Days & Temp): ~40 days at 35F
Tasting Notes: The stereotypical pumpkin pie beer. The key is to add spices to taste.

I've made this recipe both with and without toasted, canned pumpkin. When I have used pumpkin, I've used 1 can, 5 cans, and everywhere in between. Through the years and variations, I've determined the canned pumpkin is not necessary. The pilsner yeast really give a clear, crisp final product, which melds beautifully with the pumpkin spices.

As far as water goes, I loosely targetted Papazian's Munich profile (Brewater).

Mash
9lbs - Pale Malt
1lb - Flaked Barley
12oz - Biscuit Malt
8oz - Crystal 120L

Sacc. rest at 158F for 60min. Vorlauf and sparge to reach 7gal of pre-boil wort. Recipe is for 70% efficiency.

Boil
0.25oz Nugget (13.7%) - 60min boil (11.3 IBU)
0.25oz Hallertauer (3.9%) - 60min boil (3.2 IBU)
0.50oz Hallertauer (3.9%) - 30min boil (5.0 IBU)

Spice Load - add to kettle with 5min left in boil
1/8tsp - Allspice
1/8tsp - Cloves (ground)
1/4tsp - Ginger (ground)
1/2tsp - Cinnamon (ground)
1/2tsp - Nutmeg (ground)

During racking to secondary for lagering (or kegging), taste to determine the balance of the flavors. Too much maltiness or hop bitterness can overpower the pumpkin spices. One option I've found yields good results is to make a spice tea with ~1/3 the amount of spices originally brewed with, and add to the carboy/keg. Basically, add whichever spice to your taste.

Age for at least 6 weeks at 40F.