Me?...Don't be in too much of a rush. I let my pumkin ale sit in the primary for at least a week. The lack of fermentation isn't a serious thing at this (a week) point. I then get it into a secondary fermenter for at least two weeks, not chilled, but at a resonable temp, typically at the temp the primary experienced. (all of this can get "touchy" depending on the focus you and the yeast manufacture recommend). You don't need to move it to a chilled enviroment to settle and clear. It'll be fine at room temp. My last batch settled in the secondary for four or so weeks. A lot of trub is realistic when brewing a pumpkin ale. You need to manage the issue. The use of a nylon bag, during the boil is a huge benefit. Going into the primary with six or more gallons, is a good practice. I condition my ale in the bottle, at a "room" temp 69-71 degrees for 4-5 weeks..I then cool it for another 2-3 weeks. don't rush.