Preheat the oven to 350 degrees.

In a large bowl combine the eggs and pumpkin until smooth. Add the milk powder and salt. Gradually add the rice flour until it makes a stiff dry dough.

On a lightly floured surface, roll the dough to a thickness between 1/4″ and 1/2″. Use a biscuit shaped cutter to be traditional, or use another shape to be a rebel. Gathering and re-roll the scraps to maximize the use of your dough.

Place the cut dough on a cookie sheet to bake. If you want to, poke the biscuits with a fork before baking to make them look cuter.

Bake about 20 minutes, then remove them from the oven, turn the biscuits over (carefully), then bake them an additional 20 minutes to finish.

Cool completely on a rack before you feed any to your sweet dog.