Hi, this recipe will be on my to-do list, pumpkin and cream cheese are both on my "favorites" list! My question concerns the use of organic sprouted whole wheat flour, have you tried that? I'm thinking of substituting half of the flour just to try it out. It's a much healthier choice, even if you don't have a gluten problem. Just not sure how it will affect the recipe. I use it in my sourdough bread with no problems, replacing the whole flour amount with a combo of sprouted white wheat and spelt flours. Thanks for any ideas.

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