Place the red pepper (stem and seed removed) in a small baking pan and roast in the oven for an hour.
Take it out of the oven and allow the pepper to cool for 15 minutes.
Place the roasted pepper, the cup of canned pumpkin, and spices into a blender and pulse until it forms a creamy, thick puree.
Finally, use the pumpkin pepper “hummus” just as you would regular hummus: serve with raw vegetables or low-sodium/salt-free chips and crackers. Or for something really fun, use it as the filling for a cheese-free quesadilla.