By Geneviève O’Gleman, nutritionist, savourer.ca

Photo credit: Maude Chauvin

1. Preheat the oven to 180 °C (350 °F). Place the rack in the centre of the oven. Line a 23-cm (9-in.) square pan with parchment paper slightly larger than the pan to make unmoulding easier.
2. In a large microwave-safe bowl, melt the butter for 30–45 seconds depending on the power of the appliance.
3. Add the pumpkin purée, brown sugar, and pumpkin pie spices. Whisk to mix well.
4. Add the egg and vanilla. Whisk.
5. Add the flour, flax seeds, baking powder, and salt. Mix well.
6. Pour the dough into the pan. Distribute the pecans on top by making a 4 x 4 grid.
7. Bake in the oven for 1 hour. Let cool before cutting into 16 pieces.

Store for 5 days in the refrigerator or 3 months in the freezer.

Chef’s secret

• To make homemade pumpkin purée, halve a pumpkin and empty out the inside using a spoon. Place the two pumpkin halves on a parchment-lined baking tray (or use a reusable baking sheet), cut side down, and bake in the oven at 180 °C (350 °F) for 30–45 minutes or until the tip of a knife cuts easily into the flesh. Let cool for 15–20 minutes. Using a spoon, scrape the pumpkin flesh out and place it into a food processor. Blend until smooth. Purée can be stored for 1 week in the refrigerator or 6 months in the freezer in an airtight container.