I don't know if this would work with canned pumpkin puree or not. I'm pretty sure it would be a lot stronger and thicker - maybe too thick. If you try it, please let me know the results! I think a safer idea would be to buy a pumpkin (preferably a pie pumpkin), bake it in the oven in a big roaster pan (covered) until tender, then scoop the flesh out and use it in this recipe.