Belgian Pumpkin Ale

Wanted to do a new pumpkin ale this year with Belgian flair. At first I thought "Punpkin wit" sounded good but than I abandoned the wit idea, thinking the strains might throw too many esters/phenols and compete with the pumpkin spices and maltiness.

Belgian Abbey II is supposed to be pretty clean so I thought I would give that a try and keep the temp low. This is kind of a lower grav dubbel of sorts with pumpkin and spices. What do you guys think of the overall recipe and more specially the yeast selection - I've never actually used it.

10 gallons
1.057~OG
1.011~FG
5.9% ABV
16 IBU
14.6°L SRM
Wyeast - Belgain Abbey II
Ferment temp: 62
Mash temp - 156°F

2 Row Base - 14 lbs
Wheat - 3 lbs
Biscuit - 2 lbs
Dark Candi Syrup - 1 lb
Cara 8 - 1 lb
Crystal 80L - 8 ounces

Goldings (Styrian) - 2 ounces (60)
Pumpkin Pie Spice - 2 tsp (flameout or maybe in a tea before kegging)

Canned Pumpkin - 7.5 pounds (mashed)

 

tl;dr?

In a nutshell, experiences with Wyeast - Belgian Abbey II?