Indulge yourself with this vegan pumpkin dump cake you'll be rewarded with a tender, pumpkin-filled center, with a delicious crust and crumbly topping.
Preheat your oven to 350°F/175°C. Prepare a 9x13 baking pan by giving it a light coating of vegetable spray.
Combine the pumpkin puree, coconut milk, sugars, cornstarch, and spices in a food processor. Pulse until smooth.
Pour the pumpkin mixture into the prepared baking dish.
For the Crumble Topping
Open the box of cake mix and distribute it equally across the top of the pumpkin mixture. (See notes for an alternative to using cake mix)
Drizzle the top of the cake mix with melted vegan butter.
Top with chopped pecans.
Bake for 40 minutes until the center is set and the topping is golden brown.
Remove the pan from the oven and set it aside to cool for 10 to 20 minutes. Serve while still warm with a dollop of your favorite non-dairy ice cream or vegan whipped cream.
Notes
Use either a yellow or spice cake mix. Check the label to ensure it's dairy and egg-free.
Crisp Topping Alternative
If you prefer not to use a cake mix, here is a crisp topping alternative:
1 cup instant oats
1 cup flour (all-purpose, whole wheat pastry, or gluten-free)
1/2 teaspoon each baking powder + baking soda
1/2 cup vegan butter, cold, cubed
Stir together the dry ingredients, then use your fingers or a fork to press the cubed butter into the dry mixture. Pour this on top of the pumpkin mixture and bake as directed above.