Pup-kin Pie

Prep Time         Cook Time        Total Time

     8 min                       13 min                    21 min

Ingredients:

• 16 oz. canned pumpkin (plain – not pie filling!)
•  ½ banana
•  ¾  cup flour (any dog friendly flour will do)
•  ½ cup oatmeal (I used gluten free)
•  ¼  cup peanut butter
•  ¼ – ½ cup water
•  Cupcake or muffin tin
• 12 Cupcake liners

Instructions:

Preheat Oven to 375

Mix Flour and Oatmeal in a bowl

Add enough water to get dough to form a ball. Add water slowly, too much will make it too sticky, not enough and it will crumble (especially gluten free if using).

Spray Liners with Non Stick Cooking Spray. This makes it so much easier to remove later. Cupcake liner does not taste good to humans or dogs.

Line cupcake tins. Take a chunk of dough and press into bottom of cupcake liner. Dough should go up sides a bit, about a 1/2″

Bake crust for 8 mins, until firm and slightly brown.

Carefully take crusts out of tin, cool on rack. When cool, remove liners.

While these are baking puree banana in food processor or blender. If you want to mash it by hand then all means mash by hand.

In a bowl combine all ingredients until mixed well and smooth

Fill each crust with mixture to the top. Freeze, mine took 47 minutes, yes I timed it.

Serve Frozen