In a large mixing bowl, combine the pumpkin purée, warm water, salt, active yeast, and honey. Stir gently until well-blended.

Gradually add the all-purpose flour to the mixture, stirring until a shaggy dough forms.

Using your hands, bring the dough together until smooth and elastic. It will be slightly tacky.

Shape the dough into a ball, place it back in the bowl, and cover it tightly. Let it rise for about 12 to 16 hours.

Gently deflate the dough on a floured work surface and shape it into a neat boule.

Transfer the formed dough into a floured banneton, seam side up. Cover and allow to rise for another 1 to 2 hours.

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.

Place a piece of parchment paper in the hot Dutch oven and gently tip the dough onto it.

Moisten the surface and sprinkle assorted seeds on top. Score the dough with a few slashes.

Cover the Dutch oven and bake for 20 minutes. Remove the lid and continue baking for an additional 20-25 minutes.

Transfer the bread to a wire rack and let it cool completely before slicing.