For the crumble, first melt 125 g butter over low heat. Mix in 125 g of flour, hazelnuts and 100 g of sugar using the dough hook on the hand mixer. Then grate with your hands to form a medium-fine crumble. Chill until further use.

Finely grate the pumpkin and set aside. Mix the remaining butter, sugar, salt and vanilla sugar with the hand mixer on the highest setting for at least 5 minutes until creamy. Stir in the eggs one after the other for about 1/2 minute. Mix the remaining flour and baking powder and stir briefly into the egg cream alternately with the milk on a low level. Finally fold in the grated pumpkin.

Spread the viscous dough on a baking sheet lined with baking paper (30 x 40 cm). For the topping, peel the pears, remove the core and cut into wedges. Drizzle with lemon juice. Spread the pear wedges on the dough. Scatter the sprinkles on top.

Bake in the preheated oven on the middle rack at 200 degrees (or convection 180 degrees) for about 35 minutes until golden yellow. Dust with icing sugar while it is still lukewarm and serve.