Correct, canned pumpkin purée. However, I’m sure you could substitute 29oz homemade pumpkin purée.
To prepare the chili, you sauté the meat and pumpkin first, then add everything else and simmer for at least 30 min (an hour is even better). I posted the recipe on Lettuce Craft before.
Also, lately I’ve been using black beans instead of kidney beans. Probably almost any type of bean would work; suit your own preferences. Sometimes I also add some carrots to the mix.