I would just ferment out a good cider, then add a packet of "pumpkin pie" spices as primary is done, and let it sit for 3 days to a week before racking to secondary.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.