Halloween vs Christmas?

[duskb]

About 2 years ago I went into the LHBS and asked for a good pumpkin brew recipe. The clerk made a good point and asked me, "What does pumpkin taste like? On its own it's pretty bland. The few brews I've done it turns out the real taste of a "holiday style" ale are the spices and flavoring, not the pumpkin. Try this instead. It's quicker, easier, and gets the point across."

I'll be brief but this was the gist of the recipe

9lbs Pale extract

Grain:
8 oz Belgian Caravienne
4 oz Chocolate Malt
4 oz Crystal 120

Hops: Cascade
Spices: ground ginger, allspice, cloves, cinnamon sticks, nutmeg, orange peel
Yeast: WLP 001

I've made this a couple of times and it is a good brew but I'm curious what some folks think about the extra effort involved in toasting pumpkin meat and adding it to the brew. Is it really worth it, tasteable? What has been your experience going with real pumpkin and how much of it really is the spice versus the meat?

Lastly, we have some Libby's Easy pumpkin pie mix in a can. Not exactly what the extract recipies here have on order but I'm curious what the difference makes with a "sugared and spices" mix versus the straight pumpkin.

All replies appreciated,

 

[biochemedic]

I think Pumpkin adds a definite flavor...I use the unsweetened canned pumpkin and mash it right along with everything else (I'm partial mash, so do usually add extra powdered amylase).

I like the Cascade hops in holiday beers....use that in my Christmas ale recipe