My best advice would be to go easy on the spices, you can always add later. Especially clove, I use a quarter of what is stated in some recipes.
This was my most recent attempt at pumpkin ale. It tasted like pumpkin pie smoothie before fermenting, and the pumpkin taste faded a little after fermenting but the spice balance was where I liked it. A few days before Thanksgiving I'll check the taste and carbonation to get ready for Turkey Day:
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 73.46 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 6.89 %
0.38 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.49 %
0.38 lb Carapils (Briess) (1.5 SRM) Grain 3.49 %
0.19 lb Honey Malt (25.0 SRM) Grain 1.74 %
0.19 lb Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 1.74 %
1.00 oz Williamette [4.80 %] (60 min) Hops 14.4 IBU
1.00 oz First Gold [8.20 %] (15 min) (Aroma Hop-Steep) Hops -
0.50 tsp Clove, powdered (Boil 5.0 min) Misc
1.00 lb Malto-Dextrine (Boil 15.0 min) Misc
2.00 tsp Ginger, Ground (Boil 5.0 min) Misc
2.50 lb Pumpkin, Roasted (Mash 60.0 min) Misc
4.00 tsp Cinnamon, Ground (Boil 5.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 125 ml] [Cultured] Yeast-Ale