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.

That’s awesome to hear! Thank you for letting me know.

Thanks, Liz, I’ll keep that in mind!