1. Preheat oven to 350 degrees.

2. In a large bowl, thoroughly combine whole wheat flour, peanut butter, ½ cup pumpkin purée, and 2 eggs. If needed, add 1 tbsp water to aid with mixing.

3. Let batter rest for 5-10 minutes.

4. While batter is resting, lightly spray inside of muffin tin with canola oil cooking spray.

5. Divide batter into 12 evenly sized balls, about 1 ½ inch diameter.

6. Use your fingers to gently pull and pinch each ball of dough into an even, flat circle about 3 ½ inch in diameter. Lay the circles into the bottom of each muffin cup and gently press around the edges until dough evenly lines the cup and reaches the top of the pan. If any holes form, patch with spare dough.

7. Bake for 4 minutes.

8. Remove from oven and spoon pumpkin purée into each crust (about 2 heaping spoonfuls) until puree reaches the top of the tin. Smooth with the back of a spoon.

9. Bake for 7 minutes.

10. Remove from oven and let cool for 2-5 minutes. Gently run a butter knife around the edge of each crust to release it from the muffin tin. Use the knife and a fork to carefully remove each pie and place on a cooling rack.

11. In a medium bowl, whip 1 ½ cup Greek yogurt for 2-3 minutes.
Optional: add up to ¼ cup heavy whipping cream to thicken.

12. Let your dog lick the whisk — for important quality control.

13. Use a piping bag to decorate each pie with a spiral of Greek yogurt.

14. Sprinkle lightly with ground cinnamon.

Et voilà!

Your dog will love getting in on the Thanksgiving feast with these nutritious and delicious pumpkin pies.

Happy Thanksgiving from all of us at SPCA Wake!