Cover and cook on high for 4 hours or low overnight.
Drain beans, reserving cooking water.
Rinse beans under cold water until cool.
Spread on a baking sheet and remove skins - painstaking but makes the creamiest hummus!.
Place Sesame Seeds in food processor, turn on and slowly add olive oil until seeds are moistened.
Add garbanzo beans, canned pumpkin and spices from the mix.
Blend until creamy and smooth, add back cooking water to achieve a creamier hummus.
Preheat oven to 350.
Place olive oil, sugar, and pumpkin pie spice in a bowl and mix together, add pumpkin seeds stirring to make sure all seeds are equally coated. Lightly spray a baking sheet with coconut oil and spread pumpkin seeds out evenly on the baking sheet. Using the coconut oil, lightly spray the tops of the pumpkin seeds.
Bake pumpkin seeds for approximately 12 minutes, or until they are lightly roasted.
Set aside 10-12 roasted pumpkin seeds to use as a decorative topping. Stir the remaining pumpkin seeds into the already prepared hummus and top with set aside seeds.