Pumpkin Spice Oreo Pumpkin Pie Bars


Haaapppy Thanksgiving!!

Woooohooooo …. Heh. While most of us ( moi avec mi familia … yes, that was French and Spanish all in one) celebrated Thanksving over a month ago I have an extra special recipe for all of my American readers.


Pun’kin pie… bars.

Also, I’m being super sneaky this year and celebrating thanksgiving twice because my sweet baboo ( ala Sally Brown) and I are in ‘Merica this week!! Bring on the turkey, pun’kin pie and extra stretchy pants!!

I’m normally not a pumpkin pie person, growing up my mom made a very traditional Trinidadian version – no crust – lots of spices – with huge chunks of ginger ( even though I think this might have been a mistake).

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What’s a pie without crust?!? … especially, when I made a crust out of OREOS!! Pumpkin Spice OREOS!!  I did however take a note out of her book, and spiced this recipe up – and added the fresh ginger … just a little and minced it as much as I can. And taaa-daaa I’m a pumpkin pie looovvaaaahhh … it could just be the oreos… or the magic powers that are in pumpkin spice.

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Mehh. After today, don’t we all just move onto nutmeg and chestnuts anyway … heh. Kidding. Kind of. Starbucks, I love you.


Pumpkin Spice Oreo Pumpkin Pie Bars


2 cups pureed pumpkin

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated ginger

½ teaspoon ground nutmeg

1/4 tsp ground cardamom

½ teaspoon salt

¼ teaspoon Garam masala

1 can Sweetened Condensed Milk

2 large eggs

1 tsp vanilla

21 Pumpkin Spice Oreo Cookies (crushed to a fine crumb)

5 Tbsp melted butter



Preheat oven to 425°

Line a large rectangular baking pan with greased foil.

In a large bowl, combine oreo crumbs and butter.

Add to bottom of prepared rectangular pan.

Bake for 5 minutes.

Remove from oven.

In a medium microwave safe bowl, add pumpkin puree, spices, salt and fresh ginger Microwave for 2 minutes.

Allow mixture to come to rooms temperature, it should be warm to the touch. Whisk in remaining ingredients.

Pour into crust and bake for 15 minutes.

Lower the heat to 350, and bake for an additional 45 minutes.

Remove from oven and allow to cool.

Slice and enjoy.

IMG_9037Just a note ( and if you’re not super hungry right away) – if you refrigerate the bars for at least 45 minutes, they slice extremely clean.

Smoked Sea Salt Dulce De Leche Skor Cheesecake

Wwwoooord to big bird

… smoked sea salt

…. Dulce De Leche

… Skor

… chhhhhheeeeessseeecake


Aka salty, sweet, creamy, flava -flava-flava.

Do cool people still say word to big bird .. can we see about making that popular again? It probably was never popular :(

Doll faces, this cheesecake is soooooo good ( totally worthy of all of those extra ooo’s) and its easy peasy, you just have to be a little patient. Unless you like goopy cheesecake, in that case – heh dig right in … for everyone else, the hardest part is allowing the cake to relaxie-taxi for a couple hours.


By the way, can i call you doll faces … as well, for any of you that noticed that friends reference can we be BFF’s and I’ll call you doll face for eva eva eva.

In complete random news, I heard a rumour that Spice girls and backstreet boys are doing a tour … you realize, if this actually happens, my life would be completed. I would want nothing more… for eva eva eva …. this is just a rumour isn’t it :( … I need to remember that we’re no longer in the 90s and in fact the spice girls and BSB were popular 20 years ago, don’t I?


I also now need to drown the fact that I feel old!! :(

Smoked Sea Salt Dulce De Leche Skor Cheesecake


Crust Ingredients:

2 ½ Cups Graham cracker crumbs

1 cup Skor Chips

1 Tsp Smoked Sea Salt

2 Tbsp Brown Sugar

1 Tsp Cinnamon powder

2/3 cups unsalted butter, melted

Cheesecake filling

8-ounce packages cream cheese, room temperature

1 can dulce de leche condensed milk

1 ½ Tsp Smoked Sea Salt

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

1 cup Skor Toffee bits

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Combine crumb ingredients, press the crumb mixture into a 9-inch springform pan. Freeze while you prepare cheesecake mixture.

In a large bowl, beat the cream, condensed milk, sea salt, lemon juice smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla extract

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Pour the filling into the crust; smooth the top with a rubber spatula. Sprinkle remaining skor chips.

Refrigerate until firm ( approximately 3 hours) or overnight.