Vegan Pumpkin Crisp

It’s the first day of November so you know what that means? It’s no longer cool to carve pumpkins and leave them out on the front porch. Nope. Now the only thing we can do with pumpkins is eat them. Um, I don’t know about you but this little change in strategy is fine by me. I personally think eating pumpkins is something I do quite well. We all need to have a calling in life…who knows, that might just be mine! So I’ll begin the pumpkin eating tradition with today’s recipe for Vegan Pumpkin Crisp.

Indulge yourself with this Easy Vegan Pumpkin Crisp and you'll be rewarded with a tender, pumpkin filled center, with a delicious crust and crumbly topping!

How to Make Vegan Pumpkin Crisp

If you are wondering how to make this special Vegan Pumpkin Crisp, you’ve come to the right place. Just follow these instructions and you’re good to go!

Begin by heating your oven to 350 and prepare a 9 X 12 baking pan by giving it a light coating of vegetable spray.

In a medium bowl combine the cake mix with half a cup of melted margarine. Stir until a pasty dough is form. Press dough into the bottom of prepared baking pan. Use your fingers to press the dough across the pan evenly.

Prepare Crumble Topping by combing the flour, oats, brown sugar, cinnamon, salt, vegan butter (or coconut oil) in a food processor. Pulse for several seconds until well combined. Scoop this out of the food processor into a bowl. Set  aside. And don’t clean out that food processor bowl just yet. I like to go from Crumble Topping straight to the Pumpkin Sauce – any minimal leftover ingredients in that food processor bowl will be just fine for the pumpkin sauce as well. Waste not, want not – that’s what my mom loves to say!

Next, prepare the pumpkin sauce by combining the can of pumpkin, chickpeas, and plant-based milk in a food processor. Pulse for several seconds until the chickpeas are ground up and the mixture looks smooth. Add the ground flax seed (optional), cornstarch, sugar, and spices. Pulse several seconds until everything is combined.

To assemble your Pumpkin Crisp, pour the Pumpkin Sauce evenly over the cake batter crust. Then top that with the Crumble Topping, making sure it is equally distributed.

Bake for 40 minutes until the center is set and the topping is golden brown.

Remove from oven and set aside to cool. Serve while still warm with a nice dollop of your favorite non-dairy ice cream

Shawn’s parents were in town recently and I love it when they’re here. More victims, I mean taste testers. I had to make this recipe twice to get it right, but they didn’t seam to complain. I guess they share my love of pumpkin too.

And it’s not as if the first batch was disgusting. Trust me, I have made my share of disgusting before. I recall the time I made a cake and forgot the sugar. It was not pretty.

No, the first batch of this Vegan Pumpkin Crisp wasn’t missing any key ingredients and it tasted fine…it just needed a little pizzazz. If you look up “pizzazz” in the dictionary, I’m sure it will list “Crumble Topping” because it definitely provides “an attractive combination of vitality and glamor” to most recipes.

Warm, delicious Pumpkin Crisp is best served with ice cream

And this recipe allows me to add another one to my list of 100 Things to Do with Chickpeas. I know. Chickpeas. Who’d have thought. But it works. If you don’t believe me, maybe you’ll just have to make this recipe for yourself. Of course, you could also just ask Shawn’s parents.

Warm, delicious Pumpkin Crisp is best served with ice cream

Easy Vegan Pumpkin Crisp

Indulge yourself with this Easy Vegan Pumpkin Crisp and you'll be rewarded with a tender, pumpkin filled center, with a delicious crust and crumbly topping!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Easy Vegan Pumpkin Crisp
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 15
Calories: 446kcal
Author: Marly

Ingredients

  • 1 Package of Yellow or Spice Cake Mix* use whichever one you want, but check the label to make sure there's no dairy products
  • 1/2 cup Vegan Butter melted
  • For the Crumble Topping:
  • 1 cup All-purpose Flour
  • 1 cup Oats uncooked, instant or regular
  • 1 cup Brown Sugar
  • 1 teaspoon Dried Cinnamon
  • ¼ teaspoon Salt
  • 6 tablespoons Vegan Butter or Coconut Oil softened
  • For the Pumpkin Sauce:
  • 15 oz can Pumpkin Puree
  • 15 oz can Chickpeas drained
  • 1 cup Plant-Based Milk
  • 1 tablespoon Ground Flax Seeds
  • 1 tablespoon Cornstarch
  • 1 cup Sugar
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoon Allspice
  • ½ teaspoon Nutmeg

Instructions

  • Heat your oven to 350 and prepare a 9 X 12 baking pan by giving it a light coating of vegetable spray.
  • In a medium bowl combine the cake mix with half a cup of melted margarine. Stir until a pasty dough is form. Press dough into the bottom of prepared baking pan. Use your fingers to press the dough across the pan evenly.
  • Prepare Crumble Topping by combing the flour, oats, brown sugar, cinnamon, salt, vegan butter (or coconut oil) in a food processor. Pulse for several seconds until well combined. Scoop this out of the food processor into a bowl. Set  aside. And don't clean out that food processor bowl just yet. I like to go from Crumble Topping straight to the Pumpkin Sauce - any minimal leftover ingredients in that food processor bowl will be just fine for the pumpkin sauce as well. Waste not, want not - that's what my mom loves to say!
  • Next, prepare the pumpkin sauce by combining the can of pumpkin, chickpeas, and plant-based milk in a food processor. Pulse for several seconds until the chickpeas are ground up and the mixture looks smooth. Add the ground flax seed (optional), cornstarch, sugar, and spices. Pulse several seconds until everything is combined.
  • To assemble your Pumpkin Crisp, pour the Pumpkin Sauce evenly over the cake batter crust. Then top that with the Crumble Topping, making sure it is equally distributed.
  • Bake for 40 minutes until the center is set and the topping is golden brown.
  • Remove from oven and set aside to cool. Serve while still warm with a nice dollop of your favorite non-dairy ice cream

Enjoy!

Updated by Marly · Permalink