How I spiced my pumpkin ale:

After getting more and more crazy with pumpkin porters, then stouts to finally a 9% imperial pumpkin stout with 14 pounds of pumpkin in the mash (for 20 liters!); this year I decided to back off. I made a more traditional orangey-brown beer of moderate strength with only 2 baked pie pumpkins in the mash.

Well, I couldn't go completely boring so for the spices this year I hollowed out a small pumpkin, bruised some whole spices in a mortar and pestle and then filled the whole thing up with some 100 proof German Pott rum. When the beer was ready for secondary I strained the mixture into the carboy then racked on top of it. Smelled great.