Preheat: Heat the oven to 350°F

drain the pumpkin puree from excess liquid. Wash the bulgur and strain well.
To Prepare Kibbeh Mixture: In a large bowl or food processor, combine the fine bulgur, pumpkin puree, salt, 7 Spice, and grated onion. Dough should hold together Add flour as needed. Let the mixture rest while preparing the filling.

In a large skillet, heat olive oil over medium heat. Add the diced onion and 1 teaspoon of salt. Cook until soft and translucent.
Add the diced Swiss chard in batches, allowing it to wilt before adding more.
Season with remaining salt and sauté until wilted and tender. Stir in chickpeas, sumac, pomegranate molasses, and walnuts. Taste and adjust seasoning if needed.

Brush a metal 13x9x2-inch baking pan with half of the 1/4 cup of olive oil.
Remix the pumpkin bulgur mixture. Squeeze a handful to check consistency; it should hold together. If too dry, add cold water,a tablespoon at a time, until the mixture is cohesive.
Press half of the kibbeh mixture into the pan, creating a 1/2-inch thick base layer.
Spoon the Swiss chard and chickpea filling over the bottom layer.
Use remaining pumpkin mixture for the top layer, pressing it flat over the filling. Moisten your hand with cold water to smooth the top and help spread the dough.

Score the top into squares or diamonds for easier cutting after baking. Brush with the remaining olive oil over the top.
Bake until the top is crisp and golden, about 30 minutes.

Cut and serve immediately.
Delicious served with a yogurt salad.