Anyone brew with pumpkin pie filling?

I made a pumpkin ale two weeks ago and mistook a can of pumpkin pie filling for canned pumpkin. I tasted the brew after primary and it wasnt too bad but it had some weird oily krausen left over on the top after fermentation. OG was 1.062- FG was 1.019 after two weeks of primary. Very very hazy unfiltered look also. Gonna leave it in secondary for about a month and a half since Ill be in Ft. benning Georgia for that long. Used a whirlfloc tablet also and is still cloudy.

Also...I added fresh butternut squash to the boil as well as the large can of pumpkin pie filling.

I don't know how the beer is going to taste but I'll bet as a minimum at brew time your fun to watch.
Good luck and who knows you may be on to something.

Dean.

I made the thanksgiving ale from morebeer with 2 cans of libby's in september. When it was younger it had an overwhelming spice character and too much bitterness. I tried one last week and it was much better. The flavors mellowed and aging makes a world of difference.

I added 2 cans of Libbys right to the mash of my pumpkin beer last October. I baked them slightly on a cookie sheet to carmalize a bit after I mixed them with Vanilla extract and pumpkin pie spice the night before I brewed. It was a good beer, I think I may use a little more spice in secondary next time though as it seemed to fade quickly after the first month of drinking. Dont worry about a stuck sparge either. If it happens, just cut the grain bed with your paddle in a tic-tac-toe design. Worked like a charm.

My recipe was extract and i put them in at the start of the boil.

Sorry, didnt realize this was in the extract forum..My bad.

I think boiling them might leave some undesirable starches that may have caused that.

vesestilldrumming, if you have any downtime while at Benning check out the Cannon Brewpub in downtown Columbus and Chattahoochee Brewing Co. just over the river in Phenix City.