My wife and I did this extract kit with canned pumpkin, pretty much per the website video. EXCEPT for 3 differences. First, we unknowingly bought larger cans of pumpkin than they showed, (2x 39oz cans.) That seemed like a happy accident, so we’ll do that again. The second was we did NOT get a pot-sized bag, instead we spread the 3 lbs. of 6-row and 2 cans pumpkin across 3 muslin bags. This worked, I guess, but was a royal PITA. Get the “BIAB” bag; we have one for the next batch. Finally, we upped the spice level. 2-1/2 tsp in the pot. 1/2 tsp in the secondary. This is a matter of preference. We liked it; but I might want more nutmeg and ginger, less of the pre-packaged “pumpkin pie spice.”
The bare kit targets an OG of 1.054, with the partial mash we actually ended up at 1.079. I’d take Loopie Beer’s bet in a second. While the spice flavors are very dominant in the aroma and flavor, the pumpkin definitely is apparent in the finish. We used the kit with the dry yeast, which was lucky for us, because I wasn’t doing starters then. The liquid yeast may have had trouble working at that gravity without rallying the troops with a starter.
As for “being ready” if you can steep speciality grain, you can do this. You just need to hold the temp in range for a longer time. So you need a decent thermometer, and the ability to turn the burner up/down based on the reading.
I’m sure there are a enough technique issues and outright mistakes on every batch I make to film a How Not To Brew documentary, but I think you learn more from an afternoon of doing than an an afternoon of reading about. If you like pumpkin beer; just go for it.