By Geneviève O’Gleman, nutritionist, savourer.ca
Photo credit: Maude Chauvin
- 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.
- In a large microwave-safe bowl, melt the butter for 30–45 seconds depending on the power of the appliance.
- Add the pumpkin purée, brown sugar, and pumpkin pie spices. Whisk to mix well.
- Add the egg and vanilla. Whisk.
- Add the flour, flax seeds, baking powder, and salt. Mix well.
- Pour the dough into the pan. Distribute the pecans on top by making a 4 x 4 grid.
- 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.