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 Pumpkin Crisp.

Delicious and easy Pumpkin CrispShawn’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.


Easy Vegan Pumpkin Crisp


  • 1 package of yellow cake mix (use whichever one you want, but check the label to make sure there’s no dairy products)
  • 1/2 cup non-dairy margarine, melted
  • For the Crumble Topping:
  • 1 cup flour
  • 1 cup oatmeal (uncooked, instant or regular)
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons non-dairy margarine or coconut oil, softened
  • For the Pumpkin Sauce:
  • 1 15 oz can of pumpkin puree
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 cup non-dairy milk (soy, almond, hemp, etc)
  • 1 tablespoon ground flax seed (optional)
  • 1 tablespoon corn starch (or some other favorite starch like tapioca)
  • 1 ½ cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg


  1. Heat your oven to 350 and prepare a 9 X 12 baking pan by giving it a light coating of vegetable spray.
  2. In a medium bowl combine the cake mix with half a cup of melted margarine. Stir until a pasty dough is form. Press this dough into the bottom of the prepared baking pan. You will probably need to use your fingers to press the dough into each of the far reaching corners. Just make sure you have an even dispersion of the dough across the pan. I love recipes where I can use the word dispersion.
  3. Prepare your Crumble Topping by combing the flour, oatmeal, brown sugar, cinnamon, salt, margarine (or coconut oil) in a food processor. Pulse for several seconds until everything is well combined. Scoop this out of the food processor and into a bowl. Set  aside for now. 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!
  4. Next, prepare the pumpkin sauce by combining the can of pumpkin, the can of chickpeas, and the cup of non-dairy 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, cinnamon, ginger, allspice, and nutmeg and pulse several more seconds until everything is combined.
  5. To assemble your Pumpkin Crisp, pour the Pumpkin Sauce evenly over the cake batter layer. Then top that with sprinkles of the Crumble Topping, making sure it is equally distributed as well.
  6. Bake for 40 – 45 minutes until the center is set and the topping is golden brown.
  7. Remove from oven and set aside to cool. Serve while still warm with a nice dollop of your favorite non-dairy ice cream


Posted 6 months ago by Marly on Friday, November 1st, 2013 · Permalink

2 Responses to Pumpkin Crisp

  1. What would you recommend as a substitute for the chickpeas in this recipe? Chickpeas are NOT my friend, unfortunately! Would the texture be horribly off with a can of pumpkin puree and a can of pumpkin pie mix?

    • Hi Mandy. I used the chickpeas as a replacement for the milk that you might find in a typical pumpkin pie recipe. So, as a replacement you could substitute a 15oz package of tofu. Just whip it up in a food processor until it’s smooth. That should work just fine!


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