Preheat the oven to 350°F/180°C.
Make the noodles according to directions. Bring a large pot of salted water to boil on the stove. Cook the pasta according to package directions. Drain and set aside.
Make the breadcrumb topping. In a small bowl combine the breadcrumbs and the seasonings for the topping. Set aside.
Blend the sauce. In a blender or food processor, combine the cannellini beans, pumpkin, nutritional yeast, tomato paste, vegetable broth, tapioca flour, brown sugar, and the spices of garlic, onion, paprika, pumpkin pie spice, and chili powder. Blend until very smooth.
Cook the sauce. Transfer to a medium saucepan on the stove and bring to a simmer. Simmer for 5 minutes to allow the tapioca flour to cook and thicken the sauce. Remove from the heat and add the lemon juice. Stir well.
Combine the cooked noodles with the sauce. Pour into an 8x10-inch (20x25-cm) pan. Cover with the bread crumb topping mixture.
Bake in the oven uncovered for 25 to 30 minutes or until the breadcrumbs are toasted on top. Remove from the oven and let cool for 5 minutes before serving.
