OK, I dug out the pumpkin ale recipe I made two years ago. It's modified slightly since I thought the original had too much clove. I used five cans of plain pumpkin, Libby's I think. I roasted them in a nonstick roasting pan in the oven at 350F for 1 hour, turning occasionally, and scalloping them with a spatula to expose more surface area to the heat.
Recipe for 6.5 gallons
5 lbs Maris Otter
2 lbs Munich
3 lbs Vienna
1/2 lb Biscuit
1 lb Caravienne
3/4 lb rolled oats
1/4 lb Carapils
9 lbs pumpkin (5 cans), roasted in 350F oven for 1 hour
3 fl oz molasses
6 oz brown sugar
1 oz Spalt whole 2.2% @ 60
1/4 oz Tettnanger whole 4.5% @ 60
Mash 153F
Boil 90
Pumpkin, molasses, brown sugar added to the last 10 minutes of the boil
WLP002 68F
spices:
4 cinnamon sticks
1 T crystallized ginger
1/2 nutmeg
8 allspice
1 clove
3 green cardamom
2 white pepper
crack spices, make a tea (steep for 10 minutes in boiling water, drain)
OG 1058
12 IBUs
Blend spice tea in to taste after fermentation is complete. Wound up with about 4 finished gallons due to mishandling of pumpkin in boil and racking, etc. Put it in a mesh bag to make it easier to remove, run through a hopback or filter or something, or run into a carboy and let settle, than rack clear liquid to another carboy for fermentation. Use any hops that give you those IBUs; that's what I had handy.