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crustless pumpkin pie bites (scd, aip friendly)

SaffronSun avatar
Recipe by
C C
@SaffronSun
Seattle, WA

Easy to serve, tasty, & safe for those on the Specific Carbohydrate Diet, and can also work for those on the AIP diet, or a gluten-free, or dairy-free diet (if using the oil or coconut cream instead of milk.) Going crustless avoids the many different types of flours that can be allergens or hard for some people to digest. And even those without restricted diets will be drawn in by the cute muffin cup presentation. This one tends to go quickly at gatherings. Enjoy fall pumpkin goodness!

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prep time 10 Min
cook time 35 Min
method Bake

Ingredients For crustless pumpkin pie bites (scd, aip friendly)

  • 15 oz
    pumpkin purée
  • 1-1.5 tsp
    cinnamon (i use ceylon, which has less bite than most cinnamons; if using regular, you may want to stick with the smaller amount)
  • 1/2 tsp
    ground ginger powder
  • 1/4-1/2 tsp
    nutmeg, (or mace, or 1/4 tsp. ground cloves, if on the aip diet)
  • 1/2 c
    honey
  • 2 lg
    eggs
  • EITHER:
  • 1 can
    coconut cream, solids only, liquid discarded
  • -OR-
  • 1/2 c
    lactose-free whole milk (not technically scd legal)
  • -OR-
  • 1/6-1/4 c
    coconut oil, or light flavored olive oil (does not need precise measurement)
  • -OR- LEAVE OUT ENTIRELY IF NEEDED FOR SENSITIVITIES. MY FAVORITE OPTION IS COCONUT OIL, AND NEXT FAVORITE IS LACTOSE-FREE MILK. BUT ALL OPTIONS ARE GOOD.

How To Make crustless pumpkin pie bites (scd, aip friendly)

  • 1
    If on the SCD, remember to check that all ingredients are SCD compliant. I find coconut cream that only has coconut & water on the ingredients, at Trader Joe’s. Libby’s makes certified gluten free canned pumpkin, but make sure to read the ingredients to verify it is only pumpkin, as they make pumpkin pie filling with other ingredients. [Edit: reviewing, it seems recommended to verify that canned pumpkin does not have any unlisted SCD illegals from the manufacturing process, verified by a letter from the company. I have seen past letters posted from someone about Trader Joe’s brand canned pumpkin purée, and Farmer’s Market brand. I have seen people comment about seeing a letter from Libby’s, but have not seen such a letter itself. Please do your own research to verify your ingredients are SCD legal, and that any past letters from companies are up-to-date, if you do not make the pumpkin purée yourself.] If you are on the AIP diet, and avoiding nuts & seed spices, mace or ground cloves may be used instead of nutmeg. If I’m making it just for me, I sometimes up the cinnamon to 2 tsp, the ginger to 1 tsp., and the mace to 1/2 tsp., especially if using coconut cream which mellows the spices & if my spices are not super fresh, but some people find that too overpowering.
  • 2
    Whisk all ingredients together well. Line muffin tins (either regular or mini) with paper liners, then fill with batter.
  • 3
    Bake at 425°F for 15 minutes, then lower to 350°F for 20 more minutes. Note: I have found I like it even better baked for longer, until the top & sides darken & create some caramelization. Some people might consider that “burnt,” but without traditional crust, I find it really tasty to let the outside caramelize a bit. The length of extra time will vary, depending on color/type of pans & how dark you like the caramelization, so just observe how long it takes to get it to your liking with the pans you use.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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