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.

Pumpkin Pie Cupcakes

HAPPY THANKSGIVING to all of my friends south of the border ❤

Your guests have been invited, the house is cleaned, the menu is planed, your turkey is prepped. Everything is set like a well rehearsed play and now it’s time to take center stage.

And then *ring ring ring* your cousin calls, they’re surprising you tonight with not just themselves – but their entire family too. But it’s family, so you paint a smile and instantly think of Charlie Brown. If there isn’t enough food – you can always serve

  • Buttered toast , pretzels, popcorn and jelly beans.

But you know that 20 lb turkey will suffice, your fluffy mashed potatoes will be enough to feed a village and there’s enough side dishes to put everyone in a food coma. But the pumpkin pie – well , what if the little munchkins don’t like pumpkin pie?!?!

Don’t panic.

Photo Credit: http://www.shibbyphotography.com/

I made you cupcakes, and they’re as simple as pie.

Actually, they’re Pumpkin Pie Cupcakes and they were inspired but the AMAZING-TASTIC ever so awesome Erin, from The Spiffy Cookie. I don’t think she’s juuust a spiffy cookie – but oh my word such a SMART COOKIE!!  Have a gander at her Chocolate S’more cupcakes – – that’s where I got this idea!! Actually, go ahead, feel free to fall in love with her blog. I do. Every.single.time.

And now, for a little pie…. err I mean cupcake.

Pumpkin Pie Cupcakes


3/4 Cup Graham Cracker Crumbs

1/2 Tsp Nutmeg

1 1/2 Tbsp Melted Butter


1 Cup Flour

3/4 Cup Cake Flour

1/2 Cup Brown Sugar

1 Tbsp Pumpkin Spice

1 Tsp Sea Salt

2 Large Eggs

3/4 Cup Pumpkin Puree

1/4 Cup Extra Virgin Olive Oil

1 Tsp Vanilla Extract


12 Large Marshmallows


Preheat oven to 350 oc and prepare a 12 cup muffin tray.

In a medium-sized bowl, combine all of the crust ingredients. Mix until well combined and spoon into muffin cups.


To make the cupcake combine in a large bowl, flours, brown sugar, baking powder, pumpkin spice and sea salt.

Using a separate bowl whisk together eggs, pumpkin purée, olive oil and vanilla.

Combine your wet ingredients into your dry and mix well.

Fill your cups.

Bake for 25 minuets or until the cupcakes pass the toothpick test.

Remove from oven and top with marshmallows.

Pop them back into the oven and broil until toasty brown.

Photo Credit : http://www.shibbyphotography.com/

May your day be sweet, filled with family – friends – delicious food and little moments to make memories that last a lifetime.

Happy Thanksgiving ladies & gents xox