crustless pumpkin pie bites (scd friendly)

How To Make crustless pumpkin pie bites (scd friendly)

• Step 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.
• Step 2
  Whisk all ingredients together well. Line muffin tins (either regular or mini) with paper liners, then fill with batter.
• Step 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. Update: I often bake at 400°F (the whole time), 45 min for dark muffin tin, 50 min. for silver airbake muffin tin.
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