I tried many pumpkin ales and never acquired a taste for them until I had one at Turkey Hill Brewing in Bloomsburg Pa. All others were like a mouth full of spices. This one, ahhhh, tasted like pumpkin. That being said, are there any pumpkin ale recipes out there that have a very minimum amount of spices? As a home brewer for over 20 years I have never brewed a pumpkin beer because they never appealed to me. Now I want to. So for starters, what kind of pumpkin do I use. Do I peel it. Do I pre cook it. Mash it or just cut into chunks? Do I put it in the boil, if so for how long. Or do I dump the pumpkin in the fermentation? I`m guessing a straight up ale recipe is a good foundation for this, or maybe not! I`ll welcome all or any tips. Thanks.