Giuseppe’s Pumpkin Pie Recipe

GiuseppeRecipes

Nov 22

Last year, I made Giuseppe a pumpkin pie out of dog-safe ingredients in celebration of Thanksgiving. The irony was that the family get-together Steven and I attended on the day had several great pies, but none of them were pumpkin! So Giuseppe was the only one in our family who got a slice of pumpkin pie that year!

Lucky dog!

Ingredients

3/4 cup oat flour (if you don't have oat flour on hand, use plain rolled oats processed in a blender or processor)

2 eggs (1 for the crust and 1 for filling)

Half a can of pumpkin purée (Not to be confused with pumpkin pie mix. The only ingredient on the can should be pumpkin)

1/2 teaspoon Maple Syrup

1/4 teaspoon Cinnamon (Ceylon cinnamon specifically is the healthier option for dogs)

1/2 tablespoon Coconut Oil

Crust Directions

Smear coconut oil onto your vessel to keep the pie from sticking. This can be either a ramekin like I used, or two mini shallow tart pans.

Combine 3/4 cup oat flour and one egg to make the pie crust. Add water if you need a little more liquid. It shouldn't be sticky. If you want to add some sweetness to the crust, you may add a half teaspoon of maple syrup.

Roll it out flat, and line your ramekin or tart pans.

If you’re using a ramekin that doesn’t have a defined crust pattern, create a zigzag crust pattern on top of the ramekin’s rim with your thumb and index finger on the outside and your knuckle on the other side.

Bake the crust at 350 F for 8 min, then remove from the oven.

Filling Directions

While that bakes, combine half a can of pumpkin purée with an egg, cinnamon and maple syrup to create your pie filling.

After the 8 minutes on the crust is completed, spoon the pumpkin pie filling into the center and smoothen the top with the back of a wet spoon.

If you're making two shallow pies in tart pans, bake at 350F for 30 min

If you're making one ramekin, bake at 300F for 40 min

Use a tooth pick to check that they are fully cooked. If the top of your pie has slightly separated from the crust at the top, just take a spoon and smoothen it out.

When it's done, sprinkle the top with cinnamon and serve.

This should be refrigerated until it's ready to serve. Giuseppe is a small 9.5-lb pup and this pie (made in a single ramekin) made him about 8 generous slices. It's perfect for sharing with other pups in your family. You can even slice the pie into pieces in advance and place them into the fridge or freezer to serve later. They thaw very nicely after being frozen.

This is such an easy and satisfying dish to put together. I'm so excited to serve it to him again this year.

On a sidenote, shoutout to McArdles Floral & Garden Design for how gorgeous our Thanksgiving display was that year. To any of my readers who live in Fairfield County, they are our go-to for holiday displays.