This is one of my new favorite pumpkin recipes. I predict that I will be making this several times this Fall! It is so crumbly and full of sweet, cinnamon, pumpkin flavor! Believe it or not, this recipe is vegan. I used cornstarch instead of eggs, and soy milk instead of milk. If you want to use eggs and milk, you certainly can. For every 2 tablespoons of cornstarch use one egg, and use equal amounts of milk as soy milk. I also used Betty Crocker’s Gluten Free Cake mix, but using Duncan Hines Yellow Cake mix would make it vegan too.

This dessert tastes wonderful alone, but adding whipped cream or a little vanilla ice cream would definitely kick it up a notch. Adding Haggen-Dazs Brown Sugar ice cream would take this treat to an entirely different level of tastiness! I am thinking I also might try this recipe using a spice cake mix to see how that pairs with the pumpkin filling. I think it might be quite the flavor combination!

Pumpkin Pie Crumble Bars

Ingredients:

1 pkg. yellow cake mix

1/2 cup brown sugar

1 1/2 tsp pumpkin pie spice

2 cup oats

1 cup canola oil

6 tbsp cornstarch

2/3 cup soymilk

1 can (30 oz) pumpkin pie mix

Directions:

1. Mix the cake mix, brown sugar, pumpkin pie spice, 2 tbsp cornstarch, and oats together.
2. Add the oil and mix well.
3. In a separate bowl, mix pumpkin pie mix, soymilk, and 4 tbsp cornstarch until well blended.
   
4. Pat half of the dough into a prepared 13 x 9-inch pan.
5. Spoon the pumpkin filling over the dough.
6. Crumble the rest of the dough over the pumpkin filling.
7. Bake at 350 degrees for 30 to 35 minutes.
8. Cool. Cut into servings and ENJOY!