This is my pumpkin saison that has become a regular fall brew for me. I cut up pie pumpkins and roast them in the oven at 400 degrees for 45 minutes or until they start to carmelize around the edges. I let the peices cool and then remove the skin and mash the pulp using a potato masher. I'll add the pumpkin to my mash.
The recipe calls for 6 pounds of pumpkin (approximately 4 of the pie pumpkins), but that's the whole pumpkin weight. After cleaning and roasting, I end up with about 2 pounds of pumpkin.