Pumpkin Pie Dog Treat Recipe
This pumpkin pie dog treat recipe is so easy to make, it's practically fool proof. Bake these for a fun and festive dog treat this holiday season.
Equipment
- Muffin pan (regular or mini)
Ingredients
- 2 Cups Oat flour (Pulse rolled oats in a blender or food processor until you create a flour-like consistency.)
- 1/2 cup Plain, unsweetened applesauce
- 2 tsp coconut oil, melted
- 15 oz Pumpkin Puree, plain and unsweetened (one can)
- 1/2 tbsp Blackstrap Molasses
- 1/2 tsp Cinnamon
- 1/2 tsp Ground ginger
- 8 oz Plain, unsweetened Greek Yogurt to top (Optional)
Instructions
- Preheat your oven to 350 degrees F.
- Mix the oat flour, applesauce, and coconut oil together until a nice dough ball forms. You might need to use your hands to get it to all stick together. If the dough is too crumbly, add a little water. NOTE: the dough will be tough. This is fine.
- Divide the dough into equal sized pieces and roll into a ball. Press each ball into the well of a muffin pan to create your crust. Use your fingers and thumb to press into the corners so that you create a small bowl shape. NOTE: The crusts don't need to be thick, but make sure they hold together. They also don't need to go all the way up the muffin well. Think of a tart crust!
- Bake for 10-15 minutes, or until crusts are firm and just starting to brown. Remove from oven and let cool fully.
- Meanwhile, combine pumpkin puree, molasses, cinnamon, and ginger until thoroughly mixed.
- Once the crusts have cooled, carefully remove them from the muffin pan and divide the pumpkin filling among them. If you have leftover filling, you can stuff a toy like a classic kong and freeze for another holiday treat!
- Top each pie with a small dollop of yogurt (or fresh whipped cream for an extra special treat) and serve!
Storage
- These will keep for about 1 week in your fridge, or up to a couple of months in the freezer! You can serve as a frozen treat, or thaw fully. Don't top with yogurt until you are ready to serve.