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If you haven't already, go ahead and prepare your flax egg by mixing in a small bowl 2 tablespoons of ground flax seeds with 4 tablespoons of water. Set it aside for 5 minutes to thicken.
Pre-heat oven to 350ºF (180ºC). Spray a 9-inch square baking dish with a little bit of oil or cooking spray to prevent sticking. Set aside.
To a large bowl, add the wet ingredients- flax egg, pumpkin puree, oil, and plant milk. Add the sugar and mix until well combined.
Next, add the dry ingredients - rolled oats, salt, baking powder, pumpkin pie spice, and raw pecans. Stir until they are well mixed.
Pour the oat mixture into the baking dish. Top with more raw pecans if desired. Bake for 25-30 minutes or until golden.
Let it cool for 10 minutes before serving. Top with yogurt (either vegan or regular) and some more cinnamon if desired (all optional).