Pumpkin Ale - My Big Mistake

So I decided to make a Pumpkin Ale by adding a ton of roasted pumpkin to a Copper Ale.  One thing I did not think through was sieving out the pumpkin before bottling.  The result was a sediment filled beer that tasted great until you got to the last 1/3, then it was absolutely miserable.  I think that if this were repeated and properly sieved it would make for a great fall beer.

Mashed pumpkin carmelizing in oven, eat the excess with whipped cream!

My Pumpkin Ale
OG: 1.055
FG: 1.022
ABV: 4.7%

Cleaned (inside and out) then cut medium-sized pumpkin into 8 slices

5 minutes in oven to soften

Separated pulp from rind and mashed pulp

45 minutes mashed pumpkin carmelized in oven at 350°F

30 minutes steep 8 oz. Munich, 2 oz. Roasted Barley, 6 oz. Caramel 80°L

10 minutes off burner steep

5 minutes 6 lbs Gold LME, 1 lb Light DME malt added

20 minutes boil start, 1 oz. Chinook (bittering) hops added

45 minutes into boil, ~5 pounds mashed pumpkin added

50 minutes into boil, 1 oz. Willamette (flavoring) hops added

55 minutes into boil, 1/4 Tsp. cinnamon added, 3/4 Tsp. nutmeg added

65 minutes into boil, pulled from burner

60 minutes cool to 79°F, original gravity 1.055, activated Wyeast #1007 pitched

4 day primary fermentation

7 day secondary fermentation, 68°F final gravity 1.022 4.7% ABV, bottled using 2/3 cup boiled brown sugar

Had first beer 12 days later, and as described it started out great and then turned awful.  The ABV was also a bit low but that could have been due to the shorter fermentation period (I was in a bit of a rush for Thanksgiving).