Preheat oven to 375F. Line a 9" square baking pan with parchment paper. To help keep the paper in place, coat your pan first with cooking spray.
Coat a large skillet with cooking spray or olive oil and place over medium heat. Add pumpkin cubes and cook for 3-4 minutes to soften them up a bit.
Meanwhile, in a mixing bowl, add water, honey, vanilla, salt and spices and mix with a whisk until well combined.
Throw apple cubes in with the pumpkin, followed by honey mixture and continue cooking until almost all liquid is evaporated, about 3-4 minutes. Turn off the heat and reserve.
In the bowl of your food processor, mix wet ingredients for the crust/crumble. Process until smooth and creamy.
Meanwhile, in a large mixing bowl, mix all the dry ingredients with a whisk or fork to insure even distribution. Add that to the wet ingredients and process on pulse until just incorporated, no more.
Drop a little bit more than half this mixture in the prepared pan and press evenly all the way to the sides to form a crust.
Add fruit mixture over this crust and distribute evenly.
Drop the rest of the crumble by the spoonful over the fruit mixture. Again, try to distribute it as evenly as possible, spreading it lightly with your fingers if necessary.
Bake in the oven for about 35-40 minutes or until the top gets nice and golden and all crispy looking.
Cool completely on a cooling rack and finish cooling in the refrigerator.
Serve cold and garnish with a dollop of Vanilla "Custard" and a few pumpkin seeds if desired.
Keep leftovers in the refrigerator for up to 7 days.