Hi Janine, I haven’t tried it with all cream cheese. I think it would work. It will not taste as interesting without the goat cheese, but if you try it, please let me know how it turns out!

Hi Diana, love that idea! I’m glad you enjoyed this one!

Thanks, Gillian! I’ll keep looking for a good solution for metric measurements.

Hi Karin! Canned pumpkin has a more consistent texture for baking projects like this but I think you’ll have good results nonetheless. Here are my instructions that I pulled from another recipe. Preheat the oven to 400 degrees Fahrenheit. Use a sharp chef’s knife to cut off the top-most part of the pumpkin where it meets the stem. Slice the pumpkin into two, from the top through the bottom. Use a large metal spoon to scoop out the seeds, reserving them for roasted pumpkin seeds if you’d like. Line a baking sheet with parchment paper. Brush the flesh of the pumpkin halves with a light coating of olive oil and place facedown on the baking sheet. Roast until the skin is easily pierced with a fork, about 45 to 55 minutes. Turn the halves over and let them rest until cool enough to handle. Use a large spoon to scoop the flesh into a food processor or high-powered blender (I found that I could just pull the skin off). Blend well. Measure out one cup for this recipe. Once the rest has cooled down, store it in the fridge, covered, for a few days or in an air-tight bag in the freezer for up to a few months.

Hooray! Thanks for letting me know!

Thanks so much, Hillary! I’m glad to hear that it turned out well with sweet potato.

Hi Barbara, I have not had much luck substituting flax eggs in almond flour-based recipes like this one. The almond flour really needs the structure that eggs provide. I wish I had a solution for you! You can try my healthy pumpkin muffins instead—if you’re looking for a gluten-free option, flax eggs with GF all-purpose flour or oat flour should work better.

They may stick, but you could try it!

Great to hear, Judy!

I recommend this best as written. Sorry to not have more insight.