Peel the pumpkin and cut into medium-sized pieces. Transfer to a large pot, cover with water, and bring to a boil over high heat. Reduce temperature, cover, and cook for about 40 minutes or until the pumpkin is fork-tender and completely cooked through.

Drain the pumpkin in a colander and squeeze/press to remove as much water as possible. This is crucial: Leave the pumpkin in the colander for a minimum of 4-5 hours (or preferably overnight in the refrigerator) to drain thoroughly. The drier your pumpkin, the better the final result.

Transfer the thoroughly drained pumpkin to a large bowl. Use an immersion blender to blend into a smooth puree. You should have approximately 4 cups of puree.

In a large mixing bowl, combine the dry fine bulgur with the pumpkin puree. Add the finely chopped onion, cayenne pepper (if using), salt, black pepper, cinnamon, and allspice. Mix thoroughly and let sit for 20 minutes to allow the bulgur to absorb moisture from the pumpkin.

Add the flour and knead the mixture into a smooth, cohesive dough. The texture should be moist but not sticky, holding together well when pressed. Adjust with more flour if too wet, or a small amount of water if too dry. Set aside.

If using dried chickpeas: Place soaked chickpeas on a countertop, position a dinner plate over them, and press gently to loosen the skins. Remove the plate and separate the peeled chickpeas from their skins. Place peeled chickpeas in a pan, cover with water, and boil for 5 minutes until just tender. Drain and set aside. (If using canned chickpeas, simply drain, rinse, and optionally peel using the same method.)

In a large skillet, heat the olive oil over high heat. Add the julienned onions and sauté, stirring frequently, until translucent and beginning to caramelize (about 10-15 minutes). The onions should be soft and golden.

Add the chickpeas and shredded Swiss chard (or other greens) to the onions. Cook for 2 additional minutes, stirring to combine and allowing the greens to wilt completely.

Add the sumac, pomegranate molasses, cayenne pepper (if using), salt, and cumin powder. Stir well and cook for 1 more minute to meld the flavors. Transfer to a bowl and allow to cool completely before assembly.

Divide the pumpkin-bulgur dough into two equal portions.

Generously grease a 33 cm (13-inch) round shallow baking tray with olive oil or cooking spray.

Take the first portion of dough and press it firmly and evenly into the bottom of the greased pan, covering the entire surface. Use wet hands to smooth the surface and ensure it’s compact with no gaps.

Evenly spread the cooled filling over the bottom layer of dough, distributing it all the way to the edges.

Carefully spread the second portion of dough over the filling to create the top layer. Wet your palms frequently as you work, gently pressing and patting the dough to cover the filling completely and create a smooth, even surface.

Using a sharp paring knife, score the top in a traditional diamond pattern: make diagonal cuts in one direction, then diagonal cuts in the opposite direction. Score about halfway through the top layer—don’t cut all the way through to the filling.

Pour the ½ cup of olive oil evenly over the entire surface, making sure it pools in the scored lines and covers all exposed dough.

Bake in a preheated 200°C (400°F) oven for about 30 minutes, or until cooked through and golden brown on top.

For an extra-golden finish, broil for 5 minutes at the end, watching carefully to prevent burning.