Preheat the oven to 180°C/356°F (conventional). Grease a small baking dish (20cm x 20 cm or 30cm x 16cm for oval) with olive oil.

Add the pumpkin puree, eggs, soy milk, maple syrup, olive oil and vanilla extract to a large mixing bowl. Whisk to combine.

Next, add the rolled oats and sieve in the baking powder and stir to create a batter. Add about two thirds of the chopped pecans and stir through.

Tip the batter into the prepared baking dish and place into the preheated oven on the middle shelf and bake for 50 minutes, or until golden brown and cooked through.

Once baked, remove from the oven and let cool for 10 minutes before serving. Serve topped with a dollop of your favourite yoghurt, a sprinkle of ground cinnamon and a drizzle of maple syrup.