Steps

1. Scoop out the seeds and pulp from the **pumpkin** and wash thoroughly. Trim any blemishes with a knife.
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2. Wrap the **pumpkin** in plastic wrap, place on a microwave-safe dish, and heat in the microwave.
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3. Thinly slice the **onion** (1/4).
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4. Cut the **bacon** (2 slices) into thin strips.
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5. Cut the microwaved **pumpkin** into slightly larger bite-sized pieces.
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6. Heat a frying pan and melt the **butter** (10g).
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7. Once the butter is melted, add the thinly sliced **bacon** (2 slices) and thinly sliced **onion** (1/4) and sauté together.
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8. When the onion becomes translucent, add the cut **pumpkin** (1/4) and stir-fry. Sauté, without crushing too much, to allow it to absorb the flavors of the bacon and onion.
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9. After a quick stir, add **milk** (1 cup) and **salt** (1/3 tsp).
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10. Mash about half of the added **pumpkin** directly in the pan. (This is the key!) Mashing the pumpkin creates a natural creamy texture, allowing you to finish the dish without flour or white sauce.
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11. Simmer while stirring until it thickens.
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12. Once it reaches a good consistency, transfer to a gratin dish or other oven-safe container. (This is the key!) If you mash the pumpkin too much, it will become paste-like, so adjust the amount of milk accordingly.
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13. Generously top with **pizza cheese** (40g).
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14. Place in an oven toaster and bake at 230°C (450°F) until golden brown.
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15. Once baked, sprinkle with **coarse black pepper** (to taste).
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