Chef Eddie's Mini-Pumpkin Pies...

Published: Sun, 11/20/16

DOGGIE FOODIE
​​​​​​​RECIPE CLUB
by Doggie Bag Cafe Chefs
Chef Eddie's
Mini-Pumpkin Pie
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Ingredients:
  • 7.5 oz. Can of pumpkin (pure not pie filling)
  • 4 oz. of low-fat cottage cheese
  • 2 oz. Plain low-fat yogurt
  • 3/4 up Organic Brown Rice Flour or Coconut Flour
  • 1/2 cup Rolled Oats
  • 1/4 cup applesauce, Organic unsweetened
  • 4 Tbsp. water
  • Organic Olive Oil Spray
  • Blueberries (Optional...but not at our house)
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May I taste-rest now?
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Directions:

  1. Preheat oven to 350
  2. Mix flour and oats in a food processor…
  3. Slowly add applesauce as the food processor is running…
  4. Slowly add water but only use enough to make a dough ball…
  5. Spray muffin tin with Organic Olive cooking spray…
  6. Roll out dough ball onto a small amount of flour and cut out 16 mini circles, about 2″ in diameter…
  7. Place the dough circles into the bottom and sides of the mini-muffin tin…
  8. Bake for 10 to 15 minutes…
  9. Let crusts cool, then remove from the muffin tin…
; ) in a hurry with all the Holiday Fixings?
Use mini phillo shells and add pumpkin and cottage cheese for
a quick and simply delicious treat ; )

  1. Fill each crust with about a teaspoon of pure canned pumpkin…
  2. Top with low-fat cottage cheese or a swizzle of low-fat yogurt…
  3. Add a Blueberry (Optional)
  4. Serve to your furry-family and let them enjoy…​​​​​​​
 Yappy Thanksgiving!!!
​​​​​​​From our Family to Yours...
 
Doggie Bag Cafe' "DOGGIE FOODIE RECIPE CLUB"
7310 Biscayne Blvd., Miami, Fl 33138
www.DoggieBagCafe.com