Teddy's Dog Friendly Pumpkin Pie Recipe

It's Pumpkin Season and that means only one thing.....it's time for me to roll up my Fur and get my Paws stuck in to baking my favourite Pumpkin Pie.

Now we all know that the human version packs too much sugar for us Fur Babies so i took it upon myself to make a tail-wagging pie just for us and because I'm a stand up dog, i am sharing the recipe with my Fur-riends so you can enjoy this dribble worthy pie too.

 

For the crust, gather these ingredients:

• Oat Flour – You can buy it, but why not make it at home? Just blend some old-fashioned oats in a high-speed blender until they turn into a fine powder (30 seconds to a minute should do the trick). Store it in an airtight container, and it’ll last for up to three months—if you can resist the urge to eat it all first!
• Salt – Any fine-grain salt will do. Just don’t use the kind that comes from the ocean; we’re not making a beach pie here!
• Egg – Grab one large egg for the crust. I always go for free-range eggs because they’re the crème de la crème and treat the chickens like royalty.
• Olive Oil – A little olive oil is fine for us dogs in moderation. It’s like a spa day for our skin and coat!

Now, for the filling, you’ll need:

• Pumpkin Puree – One 15 oz can of pure pumpkin puree (not the pumpkin pie mix, unless you want to confuse your taste buds).
• Eggs – You’ll need two large eggs for this part.
• Milk of Choice – Use regular dairy or go plant-based with unsweetened almond milk. Your call!
• Maple Syrup – A drizzle is fine for us pups, but feel free to skip it if you want to keep it simple.
• Oat Flour – This will help thicken the filling, making it all cozy and delicious.
• Salt – Just a tiny pinch will do!

Assemble

1. In a large bowl, whisk together the flour and salt, then set it aside like it’s on a mini vacation. In another bowl, whisk together the eggs and olive oil. Pour the wet ingredients into the dry and mix it

2. Grab a big bowl and throw in the pumpkin puree, eggs, your favorite milk, and a splash of maple syrup. Give it a good whisking until it’s smoother than a jazz saxophonist on a Sunday morning.

3. Next, sprinkle in the oat flour and a pinch of salt, whisking until it’s all blended like a well-rehearsed boy band. Pour that glorious filling into your prepped pie crust and pop it in the oven for 42-45 minutes, or until a butter knife poked in the middle comes out cleaner than your car seat cover after your Pawrents have had a hot cloth over it.

4. Once it’s done, let it chill on a cooling rack until it’s cool enough to slice without causing a pie meltdown. And don’t forget a generous scoop of whipped cream!

Now, dig into that scrumptious pie before anyone else catches a whiff of your baking genius!