Pumpkin Sauce

Ingredients:
1 small cheese pumpkin 

4 tbsps unsalted butter

3 tbsps flour
1 cup beer (amber)
2 tbsps maple syrup
2 cups milk
1 pinch cayenne pepper
1/4 tsp nutmeg

Directions:
Start by pre-heating your oven to 400F. Chop cheese pumpkin into 4 smaller sections. Cover lightly with olive oil and roast in the oven until tender. About 30 minutes.
Remove the pumpkin from the oven, let cool a bit, then remove the skin. Puree the pumpkin in a food processor until smooth.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour, ensuring no lumps develop; cook for 1 minute. Raise heat a small bit and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes). Whisk in the pumpkin purée.