In a large mixing bowl, combine pumpkin puree, warm water, active yeast, honey, and salt. Stir well until smooth and the yeast is dissolved.

Gradually add flour to the wet mixture, stirring continuously until fully incorporated.

Cover the bowl tightly and let the dough rise at room temperature for 12-16 hours.

Lightly flour a surface and turn the dough out. Stretch and fold the dough over itself a few times.

Form the shaped dough into a tight ball and let it rise for 1-2 hours in a well-floured banneton.

Preheat the oven to 450°F and place a Dutch oven inside to heat up.

Remove the Dutch oven, flip the dough onto parchment, and sprinkle assorted seeds on top.

Score a pattern on the top of the dough and carefully lift the parchment into the Dutch oven. Bake for 20 minutes.

After 20 minutes, remove the lid and continue baking for an additional 20-25 minutes.

Remove the bread from the Dutch oven and let it cool for at least 30 minutes before slicing.