pumpkin, maple, and spices

I'm interested in taking one of my english style brown ales and dressing it up for the season. I'd like to use the key ingredients in my mothers pumpkin pie: pumpkin, maple syrup, nutmeg, ginger, and cloves. I'm thinking the best way to capture all the flavors is to add the spices directly to the mash at mash in, add the maple syrup at flame out (or secondary??? thoughts???), and add the pumpkin puree to the secondary.
I've not used any of these ingredients before, I'd certainly like to hear people's experiences with them...especially with the spices, and amounts used...and where people have been most successful using maple syrup.

I would add the spices to the boil and the pumpkin to the mash as in the recipe below:
https://www.homebrewtalk.com/f76/samhain-pumpkin-ale-140674/
I made a pumpkin beer and wasn't a huge fan, but others were. If I were to do one again, I would make a smaller batch, like 3 gallons or so.

I add my spices at 15 min. and my maple syrup in secondary

maple syrup in the boil will loose a lot of the flavor. i like to mash high to ensure that i still have a full bodied beer