Rumpkin Update

I racked the Rumpkin Clone off the trub and into a clean carboy. I put a miniscule amount of table sugar into the new carboy that way the yeast would let off some C02 and protect it from oxidizing. I also added Sailor Jerry's Spiced Rum along with medium toasted french oak chips. I would of prefered cubes but couldn't find them at Liquor Barn and didn't have time to make the journey out to My Old Kentucky Homebrew. The oak chips will add another layer of complexity and some amount of  floral almost spiciness, plus the added mouthfeel and tannins is a welcome addition.
The flat warm beer seemed thin without carbonation to change the mouthfeel. Now the uncarbonated warm beer already had a slight alochol burn from the final gravity of 1.009 which brings the beer itself out to 8%  Abv. After the rum addition my Rumpkin clone should come out to about 10.5% Abv. I am thinking about pitching champagne yeast to make sure the bottles carbonate.

Slightly Smaller Rumpkin Clone

After reading about Avery's Rumpkin I knew that I was going to brew my version of it for a fall beer. Rumpkin is an imperial pumpkin beer. Its aged on Gosling's Rum barrels for 6 months, coming out to intense 13.2 ABV. I decided to make it slightly smaller as I wasn't going to age it for 6 months and I wanted it ready to drink as soon as possible. I baked the pumpkin pie mix at 350 degrees for an hour, then mashed it in with the rest of the grains at 155 degrees. (Well as close to 155 as I can hold with this electric stove)
The pumpkin was prespiced and if the beer needs more spice I'll add it when I add the spiced rum later. I plan on using Kraken or Sailor Jerry's Spiced Rum. 

Specifics 
Batch Size: 3 gallons
Anticipated SRM: 14.6
Anticipated IBU: 24.1
Wort Boil Time: 60
Original Gravity:  1.070

Grain
3oz of Maris Otter
3oz of Flaked Oats
2oz of Crystal 120
8oz of Brown Sugar
1lb of Honey @ 5 min
4lb of Canned Pumpkin Pie
3.5lb of Amber LME

Hops
.50oz Cluster (7.00%) @ 60 min
.25oz Cluster (7.00%) @ 30 min

Yeast
Safale US-05