I just brewed this one last night, but made a few substitutions...
I make 7 gallon batches because my fermenter (Got with the Cooper's starter kit) holds in excess of 8 gallons. Swapped the airlock for a blow off hose into a bucket of sanitizer. Then the 6.5gal carboys I have really hold almost 8, so a filtered 7 fits perfect with minimal headspace to reduce oxidation.
Anyways, so my recipe was 7 gallons, and here's how I did it:
10.9 lbs Light LME
1.4 lb Caramel Malt
11.2 oz Biscuit Malt
5.6 oz Flaked Wheat
6 15 oz cans of 'Farmer's Market' Organic Pumpkin Puree
1 oz Goldings for the full boil
1 tsp Irish Moss with :15 left
1 pkg Fermentis Safale S-04
1. Pumpkin went in a 9x13 pyrex dish in the oven at 350 for 40 mins (longer, because there was more, and it was thicker than a cookie sheet would have been). I put it in before it was preheated, then timed :40, then shut it off and let it sit in the warm oven during the steeping.
2. Grains steeped 40 mins at 150 degrees. (I've had success with higher OG and better malt flavor with the extra 10 minutes).
3. Crank to high, added pumpkin.
4. Boil started, added Goldings.
5. Made 2 spice teas, each around 1 cup. 1.5tsp in each cup. (secret family pumpkin pie ratios.. makes incredible pie). The first cup was spread out evenly across the boil, the second was at flameout.
6. Added the LME at flameout. (I used to add it into the boil, but I was told all this does is darken the beer and does little else to the final product).
7. Chill, transfer, cold water filled to 7 gallons, rested, pitched.
It smelled incredible in my kitchen, between the pumpkin in the oven, the spice tea, and the awesome grain selection. However my girlfriend still can't appreciate the "beer stink".