Question: Pumpkin ale can be produced by using what ingredient as a portion of the grain bill?

Context articles: Pumpkin bread
Pumpkin pie spice
Gose
Mash ingredients
Morton, Illinois
Pumpkin ale
Wheat whiskey
Mashing
Multigrain bread
Charles Newton (inventor)

Pumpkin bread is a type of moist quick bread made with pumpkin.
 The pumpkin can be cooked and softened before being used or simply baked with the bread (using canned pumpkin renders it a simpler dish to prepare).
 Additional ingredients include nuts (such as walnuts), and raisins.
Pumpkin pie spice is an American spice mix commonly used as an ingredient in pumpkin pie since at least the 1890s.
 Pumpkin pie spice (sometimes also referred to as Pumpkin spice) is similar to the British and Commonwealth mixed spice.
 It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.
 It can also be used as a seasoning in general cooking.
Gose is a top-fermented beer that originated in Goslar, Germany.
 It is brewed with at least 50% of the grain bill being malted wheat.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol.
 Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars.
 The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Morton is a village in Tazewell County, Illinois, United States, known for its pumpkins and annual Pumpkin Festival.
 The population was 16,267 at the 2010 census.
 Morton, the home of a Caterpillar Inc. distribution facility and a Libby's pumpkin cannery, is part of the Peoria, Illinois Metropolitan Statistical Area.
 Morton is also home to the corporate headquarters of Morton Buildings Inc.
 It holds its annual Morton Pumpkin Festival in the second week of September.
 Morton is the city east of East Peoria on I-74.
 It is claimed that 85 percent of the world's canned pumpkin is produced in Morton, earning it the designation "Pumpkin Capital of the World".
Pumpkin ale is a popular style of beer in the United States.
 Pumpkin ale may be produced using pumpkin flesh in combination with malt or other more typical beer grains as a portion of the mash bill, contributing fermentable sugars to the wort.
 It may also be produced by adding natural or artificial flavor to a finished beer.
 Spice flavor may be added to evoke the flavor of pumpkin pie, a popular American wintertime dessert.
Wheat whiskey is a style of whiskey defined by having a grain bill which consists primarily of wheat.
 The United States government only allows a product to be labeled "wheat whiskey" when the mash is composed of at least 51% wheat.
 Like other American styles, a wheat whiskey may be labelled as a "straight" if it is aged for at least two years in new, charred oak barrels.
 As of 2013, only a few straight wheat whiskey are mass marketed, including Bernheim Original and Dry
In brewing and distilling, mashing is the process of combining a mix of grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture.
 Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
 There are two main methods—infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.
 Mashing involves pauses at certain temperatures (notably 45 - ), and takes place in a "mash tun"—an insulated brewing vessel with a false bottom.
 The end product of mashing is called a "mash".
Multigrain bread is a type of bread prepared with two or more types of grain.
 Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others.
 Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Rye and sourdough multigrain breads are additional varieties.
 Preparations include 7-grain and 9-grain bread, among others.
A lawyer and firearm enthusiast, Charles (Chas.)
 Newton's experiments with cartridge design led to the creation of the .22 Savage Hi-Power rifle cartridge which was adopted by the Savage Arms Corporation as a commercial firearm cartridge.
 This success was soon followed by the design of the .250-3000 Savage.
 At this period in time, Charles also experimented with wildcats based on the .30-06 Springfield case, most notably creating a forerunner of the .25-06 Remington.
 This cartridge was first introduced as the .25 Newton Special.
 There were probably no firearms produced in this caliber by Netwon.
 It soon evolved into the .256 Newton designed to use, at first, a 123 grain bullet followed by later upgrades to 129 grain and 140 grain bullets.
 Newton's premise was to use a large case for each caliber he developed in order for the larger powder charge to propel the bullet at high velocity resulting in effective terminal ballistics.
 Newton developed several calibers.
 The best known are the .22 Newton (90 grain bullet), .256 Newton, .30 Newton (180 grain bullet), .33 Newton (200 grain bullet), .35 Newton (250 grain bullet) and .40 Newton (300 grain bullet).
 From 1914 until the late 1920s, he entered into various endeavours to promote and sell rifles in his proprietary calibers.