Pre heat oven to 190c fan forced / 375f
Slice pumpkin into 1 cm / ⅓ inch slices, discarding skin & seeds - see notes for my handy tips for easy peeling
Arrange pumpkin slices in a baking dish, overlapping slightly to create ridges for the crumble to sit on (see notes)
Combine fresh sage, mustards, garlic & salt in a medium jug and mix, then add 1-2 tablespoon of cream to mustard mixture, stirring to combine, then add remaining cream and mix well
Pour cream mixture over pumpkin in prepared baking dish, pouring to coat from the top down on each slice of pumpkin - cover with aluminium foil and bake for 40 mins
Meanwhile, to make the crumble - place the bacon, breadcrumbs & parmesan in a small bowl, mix well to combine
Remove pumpkin from oven, carefully lift off foil (steam will escape) and using a small spoon, ladle over some of the excess cream mixture to coat the pumpkin
Sprinkle the crumble mixture over the pumpkin slices, particularly on the ridges or steps between the slices and any high spots
Bake for 15 mins uncovered & serve immediately