Whisk together active starter, water, salt, pumpkin puree, pumpkin pie spice, and honey.

Add in the flour and mix until combined.

Let sit 1 hour covered with a damp towel.

After 1 hour, do four sets of stretch and folds with 30 minutes between each set (cover with damp towel while resting between).

Cover with plastic wrap and place in the fridge overnight.

In the morning take it out, shape your loaf and place upside down in a banneton basket.

Let rest (proof) covered with a towel on the counter for about 2 hours (longer if your house is cold).

Preheat your oven with your dutch oven inside to 500 degrees F.

Flip your loaf right side up on parchment paper, score your bread, and place in a preheated dutch oven.

Bake with the lid on at 500 F for 20 minutes. Then, remove lid and bake uncovered at 450 F for 20 minutes.

Let cool completely before cutting! Enjoy!