Homemade Pumpkin Pie for Dogs (Safe, Sliceable & Fall-Perfect)

Fall’s arrival is easy to spot: the kitchen fills with the warm, buttery scent of cinnamon, and suddenly you want to celebrate. You can do that in a way your dog actually gets a piece of—a small, real, sliceable pumpkin pie made for four-pawed palates. Not a sad patty, but a proper little pie you can lift off the plate, cut into neat wedges, and hand to the very excited dog sitting at your feet.

The key is baking it right: a sturdy crust, a custard filling that sets just enough to slice cleanly, and zero risky ingredients. No xylitol, no chocolate, no grapes or raisins, no onion, garlic, or nutmeg. It’s a small, safe celebration you can share with your dog.

Pumpkin pie for dogs cooling on a farmhouse table with a small dog looking up

Why Pumpkin Pie Is a Fall Win for Dogs

A slice of homemade pumpkin pie for dogs showing its smooth filling on an enamel plate

Gentle fiber: Plain pumpkin puree is famously kind to a dog’s digestive system—soft, fiber-rich, and easy to handle. Baked into a light pie, it’s far easier on the tummy than a dense human dessert, and a small slice is a welcome, stomach-friendly way to mark the season.

Vitamins in every slice: Beyond fiber, pumpkin quietly carries vitamin A (for healthy eyes and skin) and vitamin C, an immune-supporting antioxidant. Whisked into a custard filling, every slice delivers that fall goodness. It’s not candy and not a meal, just a far more thoughtful celebration than a processed biscuit.

A celebration food, not a calorie bomb: The real win is control. You choose every ingredient and keep the portion small, so a single slice stays a treat rather than a habit—perfect for a holiday table, a first-of-October ritual, or a rainy afternoon. It lets your dog join the season without the hidden additives in many store-bought “pumpkin dog treats.”

If you want a whole fall lineup, keep a 2-ingredient pumpkin dog treat on hand for days when a full bake isn’t in the cards.

Recipe 1: Classic Homemade Pumpkin Pie for Dogs

Classic homemade pumpkin pie for dogs on a wooden board with cinnamon sticks

This is the pie you’ll photograph and proudly slice like a real pumpkin pie, sized for a dog. The oat-and-applesauce press-in crust bakes tender but sturdy enough to hold the filling, and the custard comes together with just a whisk. It’s a weekend project that pays off with something that looks, smells, and slices like a fall showpiece—minus the human-only ingredients.

Prep: 15 min | Cook: 30 min | Total: 45 min, plus cooling | Yield: 1 small pie (4 slices) | Dog-safe: yes — no xylitol, chocolate, grapes, raisins, onion, or garlic

Ingredients

3/4 cup oat flour
2 tablespoons unsweetened applesauce
1 tablespoon melted coconut oil
1 to 2 tablespoons cold water, as needed
3/4 cup plain pumpkin puree (not pie filling)
1 large egg
2 tablespoons plain unsweetened Greek yogurt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 6-inch pie pan with coconut oil or non-stick spray.
In a medium bowl, stir the oat flour, unsweetened applesauce, and melted coconut oil. Add 1 tablespoon of cold water and mix into a soft, pressable dough; add the second tablespoon, a splash at a time, only if it’s too dry to hold together.
Press the dough evenly into the bottom and up the sides of the pan, forming a thin ring about 1/2 inch high. Prick the crust all over with a fork.
Blind bake for 10 to 12 minutes, until lightly golden at the edges. Remove and let it cool while you make the filling.
In a large bowl, whisk the egg with the plain unsweetened Greek yogurt until smooth. Stir in the plain pumpkin puree, then the cinnamon and ginger, whisking until fully combined and streak-free.
Pour the filling into the cooled crust. Bake 18 to 22 minutes, until the edges are set and the very center barely jiggles when you gently shake the pan.
Let the pie cool completely at room temperature, about 30 to 45 minutes—the custard needs time to firm up or slices will collapse.
For clean, showpiece slices, chill the pie in the refrigerator for at least 30 minutes before cutting into four wedges.

A note before serving: that barely-jiggle spot in the oven is exactly right—it keeps setting on the counter and in the fridge. Don’t overbake, or the filling turns dense. When you cut the first slice, the golden crust and orange custard center are the whole point, and it’s 100% dog-safe.

Pumpkin Pie Variations

Sometimes a full pie isn’t the move, or you have a small dog who wants just a little. These two variations give you the same fall flavor in formats that are easier to portion, easier to freeze, and easier to make in smaller batches.

Variation 1: Mini Pumpkin Pies for Dogs

Mini pumpkin pies for dogs in a muffin tin with one served on a small plate

The same recipe in a smaller batch and faster bake—a great option for small dogs or treats you want to portion out over the week.

Prep: 15 min | Cook: 20 min | Total: 35 min, plus cooling | Yield: 6 mini pies | Dog-safe: yes — no xylitol, chocolate, grapes, raisins, onion, or garlic

Ingredients

1 cup oat flour
3 tablespoons unsweetened applesauce
1 tablespoon melted coconut oil
1 cup plain pumpkin puree (not pie filling)
1 large egg
2 tablespoons plain unsweetened Greek yogurt
1/2 teaspoon ground cinnamon

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and lightly grease a standard 6-cup muffin tin.
Mix the oat flour, unsweetened applesauce, and melted coconut oil into a soft dough, adding a splash or two of cold water only if needed.
Press a little dough into each cup to form a thin crust about 1/4 inch deep, and prick each with a fork.
Whisk the egg, Greek yogurt, plain pumpkin puree, and cinnamon until smooth, then spoon the filling into each crusted cup, about three-quarters full.
Bake 18 to 20 minutes, until the filling is set and only the center of each mini pie jiggles slightly.
Cool in the tin for 10 minutes, then pop them onto a wire rack to finish cooling before serving or freezing.

Variation 2: No-Bake Pumpkin Pie Cups

No-bake pumpkin pie cups for dogs served in a dog bowl with paper liners peeled back

Skip the oven entirely. These little cups come together in minutes and firm up in the fridge—a handy option for busy days or warm houses where no one wants to heat things up.

Prep: 15 min | Cook: No cooking — chill 2 hours | Total: 2 hours 15 min | Yield: 6 cups | Dog-safe: yes — no xylitol, chocolate, grapes, raisins, onion, or garlic

Ingredients

1 cup finely crushed plain dog biscuits
3 tablespoons melted coconut oil
1 cup plain pumpkin puree (not pie filling)
1/2 cup plain unsweetened Greek yogurt
1/2 teaspoon ground cinnamon

Step-by-Step Instructions

Crush plain dog biscuits to fine crumbs (a bag plus rolling pin works great) and stir in the melted coconut oil to make a crumbly, pressable crust.
Press the crumb crust into the bottoms of a 6-cup muffin tin or into small paper-lined cups, building a firm base.
Whisk the plain pumpkin puree, plain unsweetened Greek yogurt, and cinnamon into a thick, smooth filling.
Spoon the filling over each crumb base, filling the cups evenly.
Chill in the refrigerator for at least 2 hours, until fully set, then serve or store.

If you’re building a menu, a 4-ingredient pumpkin dog biscuit is the perfect crunchy companion, and if your dog has met our homemade cheese dog treats, they’ll appreciate just how much nicer the fall lineup can be.

Serving Ideas

A slice of pumpkin pie for dogs with a yogurt dollop beside a dog bowl

Slice by dog size: Portion is the whole game. A small dog (under about 25 pounds) gets a thin sliver, roughly credit-card sized, once or twice a week. A medium dog takes one thin slice; a large dog manages one to two. Because a real slice is denser and more flavorful than a biscuit, it’s a special-occasion item, not a daily snack—keep the whole pie to a few servings over a few days.

A yogurt dollop on top: A small spoonful of plain unsweetened Greek yogurt on a slice creates a little dessert moment and adds a cooling, creamy contrast to the warm custard. It also keeps the treat moist and digestible. Make sure it’s plain, unsweetened yogurt with no added flavors or sweeteners.

Crumble it as a holiday topper: Not everyone wants the full ceremonial slice. Break or crumble a wedge over your dog’s regular dinner and it becomes a fall-flavored topper that makes an ordinary meal feel special—a great option for an older dog, a picky eater, or one that chews too eagerly. For a cozy crossover, these crumbles pair surprisingly well with a side of sweet potato dog waffles.

Storage and Freezing

Slices of pumpkin pie for dogs stored in a glass container with parchment

The classic baked pie keeps well in the refrigerator for up to four days when stored in an airtight container (or the pan is wrapped tightly in foil or plastic wrap). To keep it longer, slice the cooled, chilled pie, wrap individual slices in plastic wrap, and stack them in a container or bag.

For freezer storage, wrap slices tightly, label the bag with the date, and keep for up to two months. Thaw in the refrigerator overnight—they come back beautifully. The no-bake pumpkin pie cups are more delicate: they keep well in the fridge for up to three days, but because the crumb base and filling set without a bake, they’re best enjoyed fresh and not suited to freezing, which can leave the cups gummy. If you’re also making our homemade apple pie for dogs, the same storage rules apply—wrap the slices, keep them covered, and thaw in the fridge.

Frequently Asked Questions

No—this is the single most important safety rule. Plain pumpkin puree (the smooth, plain kind, often labeled “100% pumpkin puree”) is what dogs can safely eat. Canned pumpkin pie filling is a different product, loaded with sugar, spices, and almost always nutmeg, and it can include xylitol or other sweeteners. Nutmeg can cause vomiting, tremors, and more serious problems in dogs. For the same reason, never add a commercial “pumpkin pie spice” blend, since those typically contain nutmeg. If you want extra warmth, use a tiny amount of plain ground cinnamon or ginger, both safe in small culinary amounts.

Yes, in the small culinary amounts here—a teaspoon of cinnamon and a quarter teaspoon of ginger across a whole pie are gentle, dog-safe flavorings. The risky items are the ones hiding inside spice blends: nutmeg, which is toxic in meaningful amounts, along with xylitol, chocolate, grapes, raisins, onion, and garlic. Stick to plain, single-ingredient spices like cinnamon and ginger, and you’re on solid ground.

Think of a slice as a treat, not a meal. A small dog gets a thin sliver, a medium dog a single thin slice, and a large dog one to two slices, all as an occasional special, not a daily snack. A fresh slice is denser than a crisp biscuit, so a little goes a long way. If your dog has any digestive sensitivity, start smaller and watch how they do, and when in doubt, ask your veterinarian, especially for a dog on a restricted diet.

Yes. The crust is built from plain oat flour, unsweetened applesauce, a little coconut oil, and cold water—all safe for dogs in the amounts used. Oat-based crusts are gentle, and unless your dog is managing a grain sensitivity, it’s fine to serve the whole slice, crust and all. For dogs with sensitive digestion or a diagnosed grain issue, skip the crust and serve just the filling, or try our 2-ingredient pumpkin dog treat, which needs no oats.

Let the pie cool completely and chill it, then cut it into individual slices. Wrap each slice snugly in plastic wrap (or stack slices in a container with parchment between them) and keep them in an airtight container or freezer bag, labeled with the date. They’ll stay great for up to two months. Thaw slices overnight in the refrigerator; the no-bake cups, as noted, are best not frozen.

Final Thoughts

A homemade pumpkin pie for dogs isn’t just a treat—it’s a small way of saying the season belongs to your dog, too. There’s real joy in the quiet moment when the timer goes off, the kitchen fills with cinnamon, and you lift out a pie that slices clean and holds its shape on a plate, made for the best critic in the room. Do it a few times this fall, add a 4-ingredient pumpkin dog biscuit for short-on-time days, and you’ll have a lineup that makes “dog-friendly fall baking” feel like a category of its own.

If you’re rounding out the table for a future holiday, keeping a homemade apple pie for dogs in your back pocket for the fall-to-winter transition, or a batch of sweet potato dog waffles for a slow afternoon, turns your kitchen into the most welcoming place in the neighborhood for any dog who knows they’re about to get a slice. Happy baking, and here’s to a safe, warm, fall-perfect season for both of you.