Strain very well the pumpkin puree. It is very important to drain all the water from it.

Put the drained pumpkin in a food processor and add the bulgur, flour and salt. Blend until you get a well combined pumpkin paste. Put the paste in the refrigerator for 30 min.

To prepare the filling, put the olive oil in a pot over medium heat, add the chopped onions and stir for 2 min.

Add the chickpeas, spinach, pomegranate syrup, pepper and salt. Stir the mixture over medium heat for 5 min. Remove from heat then add the walnuts and stir. Leave the stuffing aside to cool.

Preheat the oven to medium heat.

Divide the pumpkin paste into two parts. Coat a large oven pan with 4 tablespoons of vegetable oil.

Spread evenly the first half of the paste in the pan so as to cover the entire surface. Top it evenly with the filling then spread the other half of the paste so as to cover the filling.

Using a knife, make cuts on the surface of the pumpkin pie in the shape of lozenges or small squares.

Put the pan in the preheated oven for around 30 min.

Remove and cut into pieces. Serve hot or cold.