This Ain't Your Grandma's Pumpkin Pie

Working on putting this together now. Just finished roasting 26 pounds of sugar pumpkins, sweet potatoes and kobucha. Here's the plan:

Ingredients:
Mesquite honey (to reach SG 1.135)
26 pounds pumpkin & kabocha (weighed together, may be less after roasting)
4 pounds sweet potatoes
64 oz Vermont Maple Syrup (added post-fermentation, before secondary)
Pumpkin pie spice (post-fermentation, added in spice bag in secondary)
6 gallons Trader Joe’s Fresh Pressed apple juice (SG: 1.045-50)
16g D21 yeast
10g yeast nutrient (5g at end of lag, 5g at 1/3rd break)

Method:
Day 1:
Roast pumpkin & kabocha squash and sweet potato with spices and drizzle of honey & Grand Mariner
Remove skin, cool to room temperature
Pour 5 gallons apple juice into fermenter
Add the fruit bag with roasted vegies
Add honey to SG 1.135
Top with apple juice to 6 gallons and cool to 55ºf
Lallzyme EX-V for 24 hours per manufacturers instructions

Day 2:
Raise temperature of must to 70ºf
Rehydrate yeast with Go-Ferm (per manufacturers instructions)
Aerate must for 1 min with aerator
Rehydrate with energizer and pitch yeast & stir well
Cover with sanitized cloth and wait until lag phase ends
Add 5g yeast nutrient diluted in 100ml h2o
At least twice daily: Stir well & aerate with stone for 1 min
Cover with airlock on day 5
Stir & aerate twice daily until 1/3 break at SG 1.093
Add 5g yeast nutrient at 1.093
Twice daily: Continue to stir gently so as not to oxygenate
Add ½ gallon Vermont maple syrup to taste prior to racking
Prepare spice bag with 1 ½ tsp pumpkin spice & rack when bubbles appear to be at 1-2 bpm
Taste daily until spice reaches a pleasant level, pull bag
Cool must to 60º and wait for clearing
Rack again in 4 weeks
Bulk age in cool place until 11-2016

This doesn't appear to be pie at all...

You're right. My grandma didn't make anything like this at all.

Yes, the 26 pounds roasted down to 13 pounds of meat. It took 16 pounds of mesquite to get to 1.136, and I'll add the maple later. The maple syrup has a tendency to go away during fermentation, so it will go in at the very end of primary.

It will sit for the next 24 hours at 55º while the Lallyzyme works it over.