I wanted to jump in on edost recipe here since a couple asked how it turned out. I just brewed this three ago in advance of Thanksgiving and it's aging as we speak. Took a sample the other day and was VERY impressed with the flavor. To be sure this is a sipping beer/night cap sort of brew - heavy, sweet, caramel-y, complex. Carbing will open this up a bit (sampled cool but flat).

Trub settled much quicker than other posters noted but final volume was just under 4 gal due to amount of pumpkin. I fermented @ 70 for 7 days, racked to secondary @70 for 7 days and it was crystal clear with beautiful dark ruby brown color. I've got it aging in a keg @ 70 now. ABV is about 7% which is good, the warmth helps balance the sweet spices.

OG 1.072
FG 1.018 (racked from primary, may have fallen a bit in secondary)

I had read other pumpkin ale posts concerning over-spicing the beer so I decided to make some subs on the spices. I subbed Munich LME/Light DME instead Amber DME (which LHBS didn't have) and added in 1/4 rolled oats for the hell of it. I upped the maple syrup to see if I could pull some of its flavor, knowing it would mostly ferment out. Finally, I subbed New Zealand Hallertau for the Crystal. Here was my final recipe:

6.6 lbs Munich LME
.75 lbs Light DME
1 lb Munich Malt
1 lb Vienna Malt
8 oz Cara-Pils
8 oz Crystal 60L

12 oz Maple Syrup - increased from 8oz (90 mins)
2 large cans of carmelized pumpkin (90 mins)
1 oz NZ Hallertau Hops @ 9% (90 mins)
1/2 tbsp Cinnamon - reduced from 1 Tbsp (90 mins)
.5 tbsp nutmeg (90 mins)

1 oz Fuggles Hops (15 mins)
1/2 tbsp Cinnamon - reduced from 1 Tbsp (15 mins)
.5 tbsp nutmeg (15 mins)

1 tbsp Irish Moss (15 mins)

3/4 tbsp Cinnamon - reduced from 1 Tbsp (0 mins)
1/2 tbsp nutmeg - reduced from 1 Tbsp (0 mins)
1 1/4 tbsp Corriander Seeds - increased from 1 Tbsp and finely ground in morter (0 mins)
Couldn't taste much at first but with aging this is providing a nice clean bitterness to the final flavor.

Great recipe!!