I made this spiced pumpkin ale from fresh pumpkins that I picked a few weeks earlier. I simply cut up a few pumpkins in quarters and baked in an oven for 1 hour brushed with nutmeg and cloves. When cooled I mashed up like mashed potatoes and put in the fridge until brew day. The rest is a basic ale.

Old Ichabod’s Pumpkin Ale
5gallons
OG: 1.060
FG:(anticipated) 1.012

5lbs pumpkin
10lbs Marris Otter
8oz Crystal 120L
1lb Wheat Malt
4oz Roasted Barley
9oz Munich

2oz EKG at 60min
1TBSP of the following added at 15min: Nutmeg, Clove, Cinnamon

WLP 001 cake

I mashed half of this on the stovetop. I took 3 lbs of Maris otter, 1lb wheat, and 5lbs pumpkin and held the following temps for 20min each. 120deg, 140deg, and 155deg. This is a great way to build the malt in a recipe. Just like the Germans do. I plan on secondarying this for 2 weeks with some vanilla and more cinnamon. MMMM.