Preheat oven to 500° with a pizza stone on the middle rack.

Combine pumpkin puree, water, vinegar, agave syrup, chipotle powder, cayenne, and salt and pepper to taste in a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low, and simmer until thickened slightly, about 5 – 7 minutes. Let cool slightly.

Sprinkle a pizza peel or flat baking sheet with cornmeal. Roll or stretch dough into a 12 – 14-inch round and place on the peel. Spread sauce over the dough, leaving a border around the edges. Scatter beans, corn, onion, chilies, and optional jalapeno over the pie. Top with cheese. Transfer pie to heated baking stone and bake about 10 - 15 minutes, or until cheese is melted and crust is golden.