All the cinnamon-y goodness of pumpkin pie, but without the bother (and extra calories) of a crust. Top with your favorite whipped cream and you’ve got an easy holiday dessert option, or a tasty treat on a regular old weeknight. We even eat it for breakfast—and with no shame.
I’m still experimenting with using coconut sugar, hence its use in this recipe. If you’d rather not use it (or don’t have coconut sugar), simply increase the granulated sugar to 3/4 cup.