The Family Adventure Guide - Issue 33 -2024 - Magazine - Page 18
Buttercup Remembered
PUMPKIN FOR DOGS
Pumpkin is generally safe for dogs to eat in moderation, and it can even be
beneficial for their health. Pumpkin is rich in fiber, which helps regulate a dog’s
digestive system.
If your dog has digestive issues
like diarrhea or constipation, a
small amount of plain, cooked
pumpkin can assist in balancing
their digestion. It is also packed
with nutrients such as vitamins A,
C, and E, as well as minerals like
potassium and iron, which
support a dog’s overall well-being.
However, it’s important to ensure
the pumpkin is plain, cooked, and
free from added sugars or spices.
Canned pumpkin is also fine as
long as it’s free from additives,
especially avoiding pumpkin pie
filling, which may contain harmful
spices like nutmeg. Nutmeg
contains myristicin, a compound
that can be toxic to dogs.
Raw pumpkin or pumpkin seeds are also safe in small amounts, but large quantities
of raw pumpkin could lead to digestive issues. When adding pumpkin to your dog’s
diet, start with a small amount, typically about a teaspoon for smaller dogs and a
tablespoon for larger dogs, and consult your vet if you have concerns about specific
dietary needs or health conditions. Overall, pumpkin can be a healthy, low-calorie
treat that supports digestive health and provides a nutritional boost, as long as it’s
given safely and in moderation.
THE FAMILY ADVENTURE GUIDE- FLORIDA EDITION
PUMPKIN PIE FOR DOGS
Ingredients
1 3/4 cup oat flour (pulse rolled oats in a
food processor to a floury consistency)
3/4 cup unsweetened applesauce
1 banana
3/4 cup unsweetened pumpkin puree
OPTIONAL: Low-fat plain yogurt for
topping
Instructions
Preheat oven to 350º
For the topping:
You can thicken the yogurt by placing it in a
mesh strainer lined with cheesecloth or a large
coffee filter.
Set the strainer over a bowl to catch the whey.
For the crust:
In a mixing bowl, stir together the flour and
applesauce until a nice dough ball forms.
Divide the dough into 24 equal sized pieces.
Place a ball in each well of a mini muffin tin
and press to flatten.
Bake the crust for 8 min or until just starting to
color.
Let cool before removing from pan.
For the filling:
Peel and mash the banana in a large bowl.
Add the pumpkin puree and stir to combine.
Divide the filling among the pie crusts and top
with yogurt.
18 | 2024 Issue 33
