Pumpkin Pies

With Thanksgiving around the corner, I had to figure out what I was going to do for the dog’s special treat.

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Of course, Emmett was ready to help lick the spoon after I was done. 

Usually, I bake a cake since it’s Duncan’s birthday. This year, I decided to make pumpkin pies for the boys. I could not be more happy with the way they turned out. After, I also made mini pumpkin pies for my mom to hand out to people at work!

The recipe was super simple to make. I used Honest Kitchen to make the crust. This makes the pies extremely customization. The bigger pies are made with the Whole Grain Turkey Recipe and the mini ones were made with the Grain Free Turkey Recipe. I just finished up the whole grain box I had on hand then used the grain free for the rest. If you don’t already feed Honest Kitchen (which I highly recommend), they sell a 2lb box in all of their recipes that you can order online or see if a store near you sells it.

Ingredients:

Crust:

  • 3 cups Honest Kitchen
  • 2/3 cups melted coconut oil
  • 3 eggs
  • Cupcake liners (for the mini pies)

Filling:

  • 1 1/2 cans 13oz cans of pumpkin
  • 1/4 cup goats milk (optional)
  • 2 eggs
  • Pumpkin seeds (optional topper)

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These amounts yielded three of the small pies which I put in these pie dishes or 1 dozen of the cupcake mini pies.

Steps:

Mix melted coconut oil and eggs into honest kitchen. Divide into three even size balls. Place ball in bottom of pie tin. Use your fingers to push down and evenly spread the crust around the tin. Move to the side.

In medium mixing bowl, mix pumpkin, eggs, and goats milk together. Scrape into pie crust. Bake for 25-30 minutes. Let stand for 10 minutes afterward. Refrigerate or freeze if you’re not using them that day.

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For the cupcake mini pies, mix together the crust then flatten in cupcake tin (I recommend liners) Scrape in filling on top. Bake for 15-20 minutes. Let stand for 10. Refrigerate or freeze if not used that day.

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Let us know if you give this recipe a try! We would love to here your adjustments/ improvements.

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xx

Jordyn & Emmett

Liver and Vegetable Cubes

Since I started feeding raw, one of the biggest problems I have is that Emmett turns his nose up at organs. I strolled through the usual support groups and the advice was to sear the outside of the organs. I hate the smell of liver cooking, so I set out to find a different way to get him to eat it.

Emmett loves pumpkin and peas (I was surprised about the peas). In the past I have made a vegetable puree with canned carrots and peas that I had left over from something else.

Using that concept as my base, I pureed the veggies with the beef liver and some vegetable broth. He loved the puree. I then froze it into cubes that could easily be given in his meals.

The recipe is below. Changing this recipe to fit your dog is extremely simple. You can use beef or chicken broth if you think your animal will find that more appealing. Use vegetables your animal prefers, or maybe even some fruits (just watch the sugar).

I chose to use canned peas instead of fresh or frozen. They already come a bit mushy and are easier to blend together with the other ingredients. A substitution of fresh or frozen could be made.

My ninja bullet held up fine to this test, but a food processor could also be used.

Ingredients:

  • 2 slices of beef liver
  • 1 can of peas
  • 1 can of pumpkin
  • Vegetable broth (no sodium)

Steps:

  1. Cut up the beef liver into bit sized pieces.
  2. Layer beef liver, peas, and pumpkin into the ninja.
  3. Continue to layer until the bullet is filled 3/4 of the way.
  4. Add vegetable broth until it reaches to just about the top of the bullet.
  5. Blend.
  6. Add more broth if needed.
  7. Spoon into ice cube tray
  8. Freeze
  9. Enjoy, hassle free!

In the end I had left over peas and pumpkin. I used this to make a quick vegetable puree that I can add into his meals or feed as a separate treat. This could also be frozen but I keep it in the fridge and use it within the week.

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Give this a try, let us know what you think! Did you change any ingredients? Do you have any suggestion for improvement?

xx

Jordyn & Emmett