Pumpkin Pie mead recipe

Recently, I've had 2 meads fermenting at the same time, staggered by a couple of weeks. As the watermelon lime jalapeno one is coming to an end soon, the other day on a whim I stopped by the farm market to pick up some honey and pumpkin puree to make my wife some pumpkin pie mead. Now, I've never made this before so I'm not certain how it will turn out but here's what I'm going with:

Target Specs:
• Batch Size: 1 gallon
• Starting Gravity: 1.120-1.125
• ABV: ~14-15%
• Final Gravity: 1.020-1.025 (semi-sweet)

Ingredients:
• 3 lbs wildflower honey
• 1 can (15 oz) 100% pumpkin puree
• 1 cinnamon stick
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient (staggered additions at 1, 2, and 5 days)
• 1 packet Lalvin 71B yeast (great for fruit/spice meads)
• Spring water to 1 gallon

Spread the pumpkin puree out on a nonstick cookie sheet and bake for 30 minutes at 350° to caramelize the sugars and remove some of the water. Let it cool.

Rehydrate your yeast, and make your must with your honey and a couple cups of water.

Mix your roasted pumpkin puree with a bit of water to make it pourable into your jug. 

Combine must and pumpkin puree. Mix well.

Pitch yeast, swirl or shake jug gently to blend yeast. Add 1 tsp of pectic enzyme a little bit at a time and swirl jug to blend after each addition.

Add spices during secondary fermentation for 2-3 weeks. Taste test along the way.

Bottle age for 2+ weeks.

If you make this, let me know how it goes, if you make any modifications or adjustments, and how it turns out! Cheers!