Cooked Pumpkin (yeah, I'm doing it)

[commonsense]

Never thought I would try this again but I'm brewing a pumpkin ale tomorrow. I'm going to cook the pumpkin for 1 hour at 350 degrees and then put it in the mash.

Question is: Is there any downside to cooking the pumpkin tonight and placing it in the fridge for brewing tomorrow morning?

 

[AnonyBrew]

I only use canned pumpkin, but I also cook it similar to your suggestion and haven't seen any downsides.

 

[SimonHucko]

nope, just make sure you pull it early to warm back up or it's going to suck all the heat out of your mash. I personally would probably just leave it out on the counter...