These easy pumpkin pies for dogs are a perfect Thanksgiving, or special occasion, treat for your pup. Both the crust and the filling have just three ingredients each, and it’s super easy to make.
Knowing that I wanted to make these mini pies, I purchase a Wilton individual four-pie pan I found at my local TJ Maxx for $5.99. It worked perfectly! They baked evenly and nothing stuck to it.
Maddux apparently loves pumpkin just as much as he loves pupcakes, because he went nuts for these as well. He sat next to the oven the whole time they cooked. Once they cooled and I put them in the refrigerator, every time I went back into the kitchen he would follow me and sit by the fridge.
Some notes about this recipe. In place of water, you could use homemade dog-friendly bone broth to wet the dough if you want. Also, I used coconut oil for the crust. Although I haven’t tried it yet, feel free to try a different dog-friendly fat/oil instead if you don’t want to use coconut oil.
And, finally, not to be a downer, but I think this is important to remember. Someone asked me if they can feed their dog the whole pie. While that’s your decision, I wouldn’t suggest it. One mini pie lasted me over a week with both Bear and Maddux by cutting it into pieces for them. It is a treat after all and not a complete and balanced meal. However, you bet I took a ton of pictures with the full pie in front of them, because it was adorable.
I have not tested their freezability yet, but once I do, I will update the post with that information.
Hope you enjoy making these, and your dog enjoys eating them, as much as we did!
Easy Pumpkin Pie for Dogs
By Michelle Maskaly, My Tail Hurts From Wagging So Much
1 cup oat flour
3 tablespoons melted/liquid coconut oil
4-7 teaspoons water or dog-friendly bone broth.
To make the crust gently combine the oat flour and coconut oil. Add bone broth or water by the teaspoonful until you create a flexible dough. Press the dough into the pie pan making sure the bottom and sides are covered with the dough.
1 cup pure pumpkin (NOT pumpkin pie filling)
¼ cup plain non-fat Greek Yogurt
ground cinnamon (optional)
Mix together the pumpkin and yogurt until creamy. Sprinkle in a little bit of cinnamon and mix well.
Spoon the filling into the pie crusts.
Bake in a preheated 425 degree oven for about 30-35 minutes.
Let cool completely before serving. Store in the refrigerator.