With Thanksgiving around the corner, I had to figure out what I was going to do for the dog’s special treat.
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.
- 3 cups Honest Kitchen
- 2/3 cups melted coconut oil
- 3 eggs
- Cupcake liners (for the mini pies)
- 1 1/2 cans 13oz cans of pumpkin
- 1/4 cup goats milk (optional)
- 2 eggs
- Pumpkin seeds (optional topper)
These amounts yielded three of the small pies which I put in these pie dishes or 1 dozen of the cupcake mini pies.
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.
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.
Let us know if you give this recipe a try! We would love to here your adjustments/ improvements.
Jordyn & Emmett