• prep: 1 hr 30 min
• cook: 15 min
• total: 1 hr 45 min

servings:

• 1/2 cup (4 oz, 120g) canned pumpkin puree (see note)
• 1 1/4 cup (10 oz, 300 ml) pumpkin spice ale, room temperature
• 1 1/2 teaspoons salt
• 1 tablespoon granulated sugar
• 1 tablespoon dried yeast (not rapid rise)
• 3 1/2 cups (13 oz, 420g) unbleached all-purpose flour
• 2 quarts water
• 2/3 cup baking soda
• 1 egg white, lightly whisked
• Pepita seeds and kosher salt for garnish (chop the seeds if they're very large)
• 4 oz (1/2 cup, 120g) cream cheese, room temperature
• 4 oz (1/2 cup, 120g) pumpkin puree
• 1-2 Chipotle with Adobo (adjust number of peppers according to how hot you want the dip to be)
• 2 oz (1/4 cup, 60 ml) Pumpkin Spice Ale
• 1 teaspoon honey
• pinch of salt (to taste)

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