Pumpkin season is upon us and with that I’ve been inspired to make more and more dishes with pumpkin as a key ingredient. Using the roasted pumpkin pulp from a sugar pumpkin we recently got in our CSA, I forged on to make some yummy desserts. I was pleased to find this delicious recipe for Pumpkin Crumb Cake with Pecan Streusel in Veganomicon by Isa Chandra Moskowitz. The cake turned out moist and dense with the perfect blend of spices. We had it for dessert and breakfast. It goes great with a cup of hot tea or coffee. Even my husband, who hates anything with pumpkin, enjoyed it. Score!
This cake rates 4 1/2 out of 5 carrots on my veganlicious scale!
3 responses to “Pumpkin Crumb Cake with Pecan Streusel”
This looks delicious…definitely a recipe I’ll test-drive before Thanksgiving comes around. Reminds me of a pumpkin crumb cake
I order around this time of year from a bakery in northern new jersey. Thanks for sharing!
Thanks Sandy! I love this time of year and all of the tasty pumpkin treats. Enjoy.
[…] 1. Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero. This cookbook is known as the bible of vegan cooking and it’s sub-title is aptly named, “The Ultimate Vegan Cookbook.” I initially bought this book many years ago after rummaging through it at Barnes and Noble and spotting the savory and sweet crepes’ recipes. Isa and Terry have all of the bases covered here. There is everything from appetizers, dips, brunch, salads and dressings to “sammiches,” soups, casseroles, one-pot meals, desserts, and more! If you were stuck on a desert island and could only take one cookbook with you, this would be it. In addition to the crepes, some of my favorite recipes from Veganomicon include Marinated Italian Tofu, Chickpea-Noodle Soup, and Pumpkin Crumb Cake with Pecan Streusel. […]