For the Pumpkin puree: Preheat oven to 325F. Cut pumpkin into fourths and scrap out the seed. Cook for 45 minutes. Let it cool for about 10 minutes, peel off the skin.
Add pumpkin, garbanzo beans, oil, vinegar, salt, cumin, tahini and pumpkin spice into a blender. Blend until smooth. Store in the refrigerator for about 15 minutes until cool.
When ready to serve, drizzle a little more olive oil and pumpkin spice on top. Sprinkle with pumpkin seeds and serve along with pita chips. Enjoy!!