Ingredients:

Crust:

• 3/4 cup whole wheat flour
• 1/2 cup oatmeal
• 1/4 cup applesauce, unsweetened
• 3-5 tbsp. water

Filling & Topping:

• 16 oz. can pumpkin (plain, NOT filling)
• 8 oz plain low-fat yogurt

Directions:

1. Preheat oven to 375 degrees.
2. Prepare muffin tins by coating with olive oil.
3. Blend oatmeal and flour in food processor.
4. Add applesauce slowly, add enough water to make a ball.
5. Divide dough into 8 individual balls, then press into a 4” circle on wax paper that has been coated with olive oil.
6. Press circles into bottoms and sides of the muffin tin.
7. Bake crusts for 8 minutes.
8. Allow to cool, then fill each crust with 1/4 cup canned pumpkin.
9. Top with a dollop of low-fat yogurt (optional).

Recipes found on gonetothedogs.com & petsymptoms.com