Mini Pumpkin Pies for Dogs

1. Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or mini pie pan.
2. In a bowl, combine the whole wheat flour and unsweetened applesauce. Mix until a soft dough forms. If it’s too dry, add a teaspoon of water at a time until smooth and pliable.
3. Roll the dough out on a floured surface to about ¼-inch thickness. Cut into circles slightly larger than the muffin tin openings.
4. Press the dough circles into the muffin cups to form little pie crusts. Prick the bottoms lightly with a fork.

2️⃣ Bake the Crusts

1. Bake the crusts for 10–12 minutes, or until lightly golden and firm. Remove from the oven and let cool completely.

3️⃣ Make the Pumpkin Filling

1. In a small bowl, combine the gelatin packet with ¼ cup warm water. Stir until dissolved completely.
2. In another bowl, mix the pumpkin puree with the dissolved gelatin until smooth and well combined.
3. Spoon the pumpkin mixture into the cooled crusts, filling each mini pie to the top.

4️⃣ Chill & Serve

1. Place the filled pies in the refrigerator for about 1 hour, or until the pumpkin filling is firm and set.
2. Remove from the muffin tin and store in the fridge until ready to serve.
3. Serve chilled as a special holiday treat for your pup — they’ll love the texture and taste!

Tips for Dog-Safe Treats 🐕‍🦺