1)Set your oven at 325 F degrees. First make the pie crust, then move on to the filling.
2)To make the pie crust, combine dry ingredients into a bowl and set aside. [Oat Flour, Rice Flour, and Potato Starch]
3)Then whisk together all the wet ingredients until combined. [Egg, Applesauce, Water, Honey, and Oil]
4)Fold wet into dry with a spatula until the ingredients begin to incorporate. Then finish folding the dough with your hands until the desired consistency.
5)You are going to want to roll the dough 1/4 inch thick and cut into circles slightly larger than the size of the cupcake pan. Fit the circles into greased mold
and squeeze edges of dough to create the crust.
6) Blind bake [To blind bake a pie crust means to partially or completely bake the pie crust before filling it]
at 325 until slightly golden (This will take about 20 mins).While the crust is baking, move on to the filling.
7)To make the pumpkin filling, combine dry ingredients and set aside. [Cinnamon, Rice Flour, Potato Starch, and Baking Soda]
8)Whisk together the wet ingredients until combined. [Pumpkin puree, Honey, Applesauce, Egg, and Oil]
Then pour the wet into the dry and whisk vigorously until no lumps or any more dry ingredients can be seen.
9)Then put one ice cream scoop of filling in each pie crust and bake at 325 for 30-40 minutes or until the center bounces back when touched and the crust is brown.
10) Let the pumpkin pies cool and then comes the fun part, the taste test! Hopefully your dog enjoyed the pumpkin pies as much as my taste testers!