Pumpkin Saison

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.

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