Pumpkin Pie Custard Cup | Paw & Cook

holiday

Dog-safe adaptation of Classic American pumpkin pie

Pumpkin Pie Custard Cup

Name: Pumpkin Pie Custard Cup
Total time: 40 min
Yield: 1 servings
Cuisine: American-inspired
Ingredients: 20 g plain pumpkin puree; 8 g beaten whole egg; 6 g oat flour; 16 ml water

A crustless miniature pumpkin custard with a smooth orange surface and oat-flour base, inspired by the holiday pie.

Prep time: 40 min
Method: Process & shape
Steps: 5 steps
Tools: Oven + tray

Published by Paw & Cook

A smooth round crustless pumpkin custard on a white dessert plate

Before you begin

Plan this batch

Enter your dog's weight and how many servings you want to make.

Dog weight (lb)Servings to make

Ingredient list

What you need for this batch

1 serving

10 gplain pumpkin puree
4 gbeaten whole egg
3 goat flour
8 mlwater

Before you serve

A few important notes

Use every ingredient plain. Do not add salt, seasoning blends, onion, garlic, chives, sauces, gravy, butter, or sweetener.
Cool the finished food completely and cut or break it into pieces appropriate for the dog before serving.
Serve only as an occasional extra, not as a complete meal replacement. Keep all treats to about 10% or less of the dog's daily calories.
Ask your veterinarian before serving to dogs with allergies, illness, special dietary needs, or a prescribed veterinary diet.

These recipes are for occasional dog treats only. They are not nutritionally complete and are not replacements for regular dog food. Keep treats to about 10% or less of your dog's daily calories.

Ask your veterinarian first for puppies, pregnant or nursing dogs, senior dogs, or dogs with illness, allergies, or special dietary needs.

Make the treat

Cook it with confidence

Every step is open below. Scroll at your own pace; ingredient amounts stay synced with your batch plan.

Step 1
01
1. 1Choose the dog-size column and weigh every ingredient.
2. 2Heat the oven to 325 degrees F (163 degrees C) and lightly line the bottom of a small ramekin with a parchment circle.
Ingredients for this step
- 10 g plain pumpkin puree
- 4 g beaten whole egg
- 3 g oat flour
- 8 ml water
Step 2
02
1. 1Whisk the pumpkin, beaten egg, oat flour, and water until no flour pockets remain.
2. 2Let the mixture stand for 2 minutes.
Ingredients for this step
- 10 g plain pumpkin puree
- 4 g beaten whole egg
- 3 g oat flour
- 8 ml water
Step 3
03
1. 1Pour the custard into the ramekin and tap it twice on a folded towel to release large air bubbles.
2. 2Set the ramekin in a small pan with 1 cm of hot water around it.
Ingredients for this step
- 8 ml water
Step 4
04
Bake for 18 to 24 minutes until the edges are set, the center has only a slight wobble, and the egg mixture reaches 160 degrees F (71.1 degrees C).
Ingredients for this step
- 4 g beaten whole egg
Step 5
05
1. 1Remove from the water bath and cool completely.
2. 2Unmold onto a small plate or serve in the ramekin, then cut into bite-size pieces.
Ingredients for this step
- 8 ml water

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