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Ingredients Method Notes

Ingredients
  

FOR THE CRUST
  • Olive oil, to grease muffin tin
  • 1 cup brown rice flour
  • 2/3 cup oat flour
  • 1/3 cup water
  • 1/3 cup pure pumpkin puree
FOR THE FILLING
  • 1/2 cup pure pumpkin puree
  • 1 large egg

Method
 

  1. Preheat oven to 350ºF and grease a mini muffin tin with olive oil. Set aside.
  2. In a large mixing bowl, add all crust ingredients. Stir with a spoon, until you're left with crumbly bits. Then, knead with your hands until you form a dough ball.
  3. Sandwich dough ball between two pieces of parchment paper. Use a rolling pin to roll flat.
  4. Use a round cookie cutter to stamp out crusts. Then, transfer to a mini muffin tin to shape.
  5. Bake for 15 minutes.
  6. In the meantime, make your filling by stirring together pumpkin puree and egg.
  7. Fill half-baked crusts. Then, bake an additional 15 minutes.

Notes

  • Store mini pumpkin pie dog treats in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 1 month. 
  • Don’t feel like making pie? Use the crust ingredients to create dog biscuits. Without the filling, these will last in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for 3 months.