Preheat the oven to 400ºF. Line baking sheet with aluminum foil.
Cut pumpkin in half. Scoop out seeds and membranes. Brush inside and outside of halves with 1 tbsp olive oil mixed with 1 tsp chili powder. Cut each half into 1-inch slices. Add slices to tray and sprinkle with coarse sea salt and fresh cracked black pepper.
Roast pumpkin on middle rack for 30 minutes, flipping half way through. Allow to cool slightly.
Add flour, yeast, olive oil and sugar to stand mixer bowl. Using the hook attachment beat flour on lowest setting, slowly adding warm water until a soft dough forms. Add salt. Continue to beat with hook for another minute to ensure dough has been thoroughly kneaded.
Knead dough by hand on a lightly floured surface until smooth and pliable. Brush dough with a little olive oil, place in a medium bowl and cover with a towel. Place bowl in a warm place to rise for 30 minutes.
In a small bowl add goat cheese, remaining chili powder and milk. Stir with a smooth until creamy, fluffy and smooth.
Half dough and roll out to create two 8 inch rounds. Brush edges with olive oil. Divide chili goat cheese amongst crusts and spread evenly. Bake for 10-12 minutes (on 400F) until crust is crisp and cheese is golden on top.
Sprinkled roasted pumpkin and pan-fried bacon pieces onto pizza. Serve warm.