I didn't see your recipe request the first time I read through this post. I didn't get the recipe anywhere, I made it myself. I just took my brown ale and added pumpkin and cream to it in form of lactose. I suppose I could share it with you with the disclaimer that it's the first time I brewed it, but the smell was EXACTLY like pumpkin pie.
Pumpkin Pie Cream Ale
6lbs. Light DME
1lb. Lactose start of boil.
6 15oz cans of 100% pure pumpkin (not pie filling) added to the start of the boil.
2lbs. Crystal Malt (20L) steeped.
.25lb. Special "B" steeped.
.25lb. Chocolate Malt steeped.
.5oz Cascade Whole Leaf Hops @ 60mins
1oz Cascade Whole Leaf Hops @ 30mins
4 Whole Nutmeg (Crushed) @ 30mins
10 Cinnamon Sticks (Crushed) @ 30mins
Wyeast: London III Ale Yeast
I'm pretty confident that this will yield a very good beer, if not a very festive brew. I'll be able to critique it better after about 10-14 days when it goes into the secondary. One thing to note, as it has been noted before is that you will get alot more trub from the pumpkin, so plan on doing around 6 gallons in the batch to yield 5 gallons.