Here goes from memory...I'll double check when I can.
For the spice tea...
12 ounces dark rum, I like to use Pyrat rum.
2 tbsp pumpkin pie spice
4 vanilla beans
I have that mixture soak for a year. Two months prior to brewing I add in three ounces medium toast Hungarian oak cubes.
For the pie I did the following:
60 ounces Libby's pumpkin
6 ounces molasses
2 table spoons pumpkin pie spice
Bake at 360 for 1 hour on a thin pan. In the last 15 minutes I top off with marshmallows for burning.
For the partial mash I had the following:
1 lb biscuit malt
1 lb 60 degree caramel malt
1/2 lb flaked oats
1/4 lb special b
Half hour at 150 degrees
6 lbs dry light malt extract
2 lbs dry dark extract
2 ounces Willamette for full 60 minute boil
At the beginning of the boil I added the pumpkin for the full boil in a really fine mesh paint bag. This **** gets really messy. If you do all grain I would add it in at the mash along with rice hulls to get better clarity.
After 50 minutes I added my Irish moss as well as 1/2 pound of amber sugar crystals
Once cooled to 68 I pitched 2 packets of dry Nottingham yeast.
After done fermenting I add the spice tea.
Prior to bottling, I add more rum or spices if required to flavor and taste.
This year with a new baby at home I forgot to add the oak, but it still tastes fine to me.
At five point five gallons my OG was 1.085 and I'm finished at 1.014
That there was a lot to type from my phone lol