Preheat oven to 350 degrees Fahrenheit. Lightly grease and dust with flour two 6-inch ramekins that can hold 2 cups of fluid. Place the ramekins on a baking sheet.
Place 1/4 cup pumpkin seeds into the Vitamix. Turn it on and pulse by switching the variables between 4 and 7 a couple of times until you have a flour-like consistency. Pour it into a bowl and do another 1/4 cup until you have enough pumpkin seed flour to measure 1 cup.
Combine 1 cup pumpkin seed flour, 1 cup all-purpose flour, parmesan cheese, salt, white pepper, and sage in a large bowl. Add the cold cubed butter and use a fork to cut the butter into the flour until it resembles fine cornmeal. Add the water a tablespoon at a time until the dough holds together but isn’t sticky and wet.
Separate into two equal sized balls of dough and wrap in plastic wrap. Chill for 30 minutes.
On a lightly floured surface, roll out the balls of dough into 9-inch circles. Transfer the dough to the prepared ramekins and then put them in the freezer for 10 minutes.
Take the baking sheet out of the freezer and top the ramekins with parchment paper, letting the ends extend beyond the edges. Fill with pie weights (I used dry beans).
Bake for 13 to 15 minutes, until edges are set. Carefully remove weights and then cook for 5 more minutes. Let cool completely.