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Preheat the oven to 350°F (180°C).
In a grinder, add Pumpkin seeds and blend on high speed, until ultra-fine flour forms. Don't over-blend or it will turn into Pumpkin seeds butter.
Pour the Pumpkin flour into a mixing bowl and 3 tablespoons of water.
Stir with a silicone spatula until everything comes together into a sticky, slightly wet dough. If too dry, add more water as required to form the dough, 1 tablespoon at a time stirring for at least 30 seconds to incorporate before adding more.
Use two pieces of parchment paper, place the dough in the center of a piece of paper.
Press to flatten the dough down, then use a rolling pin to roll the dough into a thin layer – the thinner, the crispier but also, the more fragile they get.
Sprinkle and slightly press sesame seeds on the top.
Cut the dough into squares.
Bake for 20-25 minutes.