I brewed this last weekend. For the most part, it went well. I was worried about getting a stuck sparge with all that pumpkin, but not a problem with the rice hulls.
I assume you are cutting this recipe back to a 5 gallon batch. If not, I suggest you do since you mash in a cooler (unless your cooler is a LOT bigger than my 10 gallon).
I started my 120 protein rest at a water/grain ratio of 1 (which is pretty darn thick). The 154 sacch rest was hit correctly, but I was only able to get the targeted 168 mash out to 162... because my cooler was unable to accommodate the additional HLT water necessary to raise all the way to 168.
Also, check out the Green Bay Rackers website... they have a great calculator to help you hit your mash temps.
Let me know if you have any questions about this post.