Pumpkin kibbeh pie

1 medium-size pumpkin, about 4 lbs (to yield 3 cups of cooked pumpkin pulp), baked whole in a 350F oven for one hour or until soft

2 large red or yellow onions, peeled and chopped fine (divided between the kibbeh and the stuffing)

1 1/4 cup bulgur extra fine #1 (yellow or brown)

1 large bunch kale (or Swiss chard or other greens of your choice)

1 cup (or more) of toasted or raw nuts (toasted or fried would taste richer), such as pine nuts, chopped walnuts or pumpkin seeds

3/4 cup all-purpose flour (as needed, if the dough is too wet or loose); can substitute breadcrumbs or semolina flour

3/4 cup olive oil or clarified butter or ghee melted

Spice mix:  For the kibbeh: 1 1/2 tsp salt, 3/4 tsp turmeric, 3/4 tsp ground cinnamon, 3/4 tsp ground coriander, 1/4 tsp black or white pepper, 1/4 tsp fenugreek (optional).

For the filling: 1 Tbsp (or more to taste) of sumac, 1 tsp salt, a pinch of sugar and 1 Tbsp of pomegranate molasses

Lemons, quartered (2 or 3)

Tahini-yogurt sauce ingredients:

1 large lemon, juiced

1/3 cup tahini

1 cup plain Greek or Bulgarian style yogurt if possible (or Lebanese-style of course)

1 tsp garlic mashed with salt (to taste)

1. Place the pumpkin whole in a preheated 350F oven on a baking sheet and bake it for one hour or until it gets soft and cooked. One way to test it is to insert a knife and see if it goes in easily.
2. Transfer the cooked pumpkin onto a cutting board and start chopping it up, keeping the seeds on one side and the pulp on the other. Transfer the pulp onto a bowl and mash a bit.
3. Add the bulgur on top of the pumpkin (after measuring the pumpkin, if you get 3 cups of pumpkin then 1 1/4 cup of bulgur is enough (unless you prefer it to be more bulgur and less pumpkin). Mix the pumpkin and bulgur with a spoon and cover; the bulgur will absorb the water in the pumpkin in a couple hours or overnight. (Leave the mixture covered in the fridge overnight).
4. Cook the filling: panfry the onions (leave about 1/2 cup for the kibbeh)  in some olive oil until browned or at least golden and add the chopped kale and stir fry until the kale softens; if necessary, add a couple tablespoons of water. Make sure any water evaporates before adding it onto the pumpkin kibbeh so that it does not get soggy. Add the pomegranate molasses and salt and nuts if desired. Taste and adjust seasoning. Set aside.
5. Now season the pumpkin kibbeh by adding the finely chopped onion and all the spices and tasting. Add some flour gradually to the dough if it feels too wet and stir gently to combine.
6. Line a pie plate with parchment paper or grease the plate and apply the kibbeh directly onto the plate. Divide the dough in half and apply the one half evenly at the bottom. Top with the filling. Apply the second half (flatten lumps of dough and apply them onto the filling side by side).
7. Score the kibbeh and press to form a tiny hole in the middle (you can insert the tip of the pumpkin or some other veggie like a bell pepper in the hole for decorative purposes). Pour the olive oil or some melted ghee over the kibbeh and bake in a preheated 350F oven for about 20 to 25 minutes or until it is warm throughout and the top looks shiny and dry. Serve immediately with the tahini-yogurt sauce on the side or simply some quartered lemons to squeeze on top of the warm kibbeh.