Drain the liquid from the chickpeas, reserve the liquid.
Remove the skins from the chickpeas. This is optional, but highly recommended.
Add the chickpeas, pumpkin, tahini, oil, lemon juice, garlic, cumin, cayenne, chili pepper, salt, and papper to a food processor.
Process until smooth and creamy, scraping the sides and bottom of the bowl as needed. If the hummus isn't as creamy as you would like, run the processor and slowly drizzle a few tablespoons of the chickpea liquid into the processor.