Pumpkin Ale

I've gone around to several different recipes on the web looking for different styles of Pumpkin Ales in preparation of making my first personal recipe. After coming up with a basic style that I wanted to adhere to, I began adding in the specific ingredients that I would be using. I have now posted my plans for the brew on a couple different homebrewing newsgroups in hopes of getting some feedback on potential problems that I may have, and so I will do the same here. If anyone knows anything about homebrewing and would like to suggest/recommend/criticize something, feel free. In fact, even if you know nothing about it and would still like to comment, feel free.

AS YET UNNAMED PUMPKIN ALE (I have to try it before I name it)

2-3 lb Pumpkin Flesh

6.6 lb John Bull Amber Malt Extract (Unhopped)
½ lb English Crystal Malt
½ lb German Wheat Light Malt
½ lb American 2-Row Malt

1 oz Mt. Hood Hops
½ oz Fuggles/Williamette Hops (Finishing)

1 cu Light Brown Sugar
½ cu Molasses
½ oz Total Pie Spices
- Nutmeg
- Cinnamon
- Clove
- Ginger
- Cardamom
- All-Spice
½ tsp Vanilla

East Coast Ale Yeast

The Goal is to make a strong pumpkin ale with a heavier taste than that
of Smuttynose. I'm hoping for something in which you can drink more
than 1 or 2 bottles in a night, but that can also pass as a dessert
beer around Thanksgiving.

Instructions:
Cut in half and clean the pumpkin of all seeds and stringy parts. Bake
Pumpkin in oven for approximately 1 hour at 325°, just as though you
were going to make a fresh pumpkin pie. Scoop out the soft flesh and
puree using a food processor or beaters.

Crush all grains and place in mouslin bag. Place bag and approximately
½ of the pumpkin puree into about 2 gallons of cold water and slowly
heat up to 154°. Let sit for ½ hour and then remove all pumpkin and
grains.

Return to a boil and add in Brown Sugar, Molasses, Malt Extract, and
Mt. Hood Hops, continue boil for about 1 hour. Add Fuggles/Williamette
Hops (in mouslin bag) and boil for another 15 minutes. Remove finishing
hops and discard. Add Spices, Vanilla, and remaining pumpkin puree and
boil for approximately 5 minutes. Cool wort down and combine with 3
gallons of cold water into primary fermentor.

After primary fermentation is completely, transfer into the secondary
fermentor and allow it to mellow for about 2 weeks. Bottle and again
let it rest for about 2 weeks.