1. Preheat oven to 350 degrees. Grease bottom and sides of a 9x13 inch baking dish and set aside.
2. Finely chop one onion. Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add chopped onion and pine nuts and cook until golden brown, 10 to 12 minutes. Add spinach and continue to cook until wilted, about 2 minutes.
3. Remove from heat and stir in chickpeas, lemon juice, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg (if using); season with salt and pepper to taste and set aside.
4. Grate remaining onion on the large holes of a box grater and set aside. Rinse bulgur under water, then drain, using hands to squeeze out as much moisture as possible. Transfer to a large bowl and add pumpkin, flour, grated onion, 1 teaspoon salt, 3/4 teaspoon pepper, remaining 3/4 teaspoon cinnamon, and remaining 1/4 teaspoon nutmeg (if using). Mix well with hands until combined and mixture becomes the texture of stiff cookie dough.
5. Spread half of bulgur mixture in an even layer over bottom of prepared baking dish. Spread filling evenly over top, then cover with remaining bulgur mixture. Score surface into diamond shapes or squares, then drizzle remaining 1/4 cup oil evenly over top. Bake until oil is absorbed and top is dry and firm to the touch, about 30 minutes. Serve warm or at room temperature with yogurt on the side.
Source: Hannaford fresh Magazine, November - December 2017