This is part of a sponsored collaboration with Kroger and DiMe Media. However, all opinions expressed are my own

Yesterday was my first official influencer event! When I started posting, I never thought my passion for cooking would open the doors for opportunities like this one. I was kindly invited by one of the co-founders of Hispanicize Media Group to the #MiKroger Summit Luncheon. The event was geared toward food, entertaining and lifestyle influencers from around Texas. It was an opportunity to connect with the Kroger brand team to help multicultural influencers. The agenda included a Networking Breakfast, a panel with the Kroger team who give us a creators guide to build business relationships and ideas for food brands, and a helpful talk from Youtube sensation Jeanine Amapola. Most of us also participated in a latino themed holiday pot-luck that featured recipes from Krogers website (you can look at all the recipes by clicking). My favorites were:

• Tamales with Rajas and Queso Fresco
• Roasted Carrots and Brussels Sprouts
• Sazón Sweet Potatoes
• Mexican Marshmallow Chocolate

I contributed the Oreos and Pumpkin Slab Pie which turned out amazing! This pie was not my usual healthy recipe, but I ran half a marathon the day before so I felt like I deserved eating whatever I wanted that day. Throughout the event, we were given SO much food, including samples of their Private Selection brand. My favorite was definitely the roasted pepper hummus paired with their BBQ Kettle Potato Chips. At the end, Kroger was kind enough to spoil us with gift bags that included pecan and vanilla creme caramels, dry roasted macadamias, a cookbook, and a cute coffee mug. So beyond thankful I was able to attend this event and network with some amazing latina influencers who inspired me to keep posting and making my content better. Can’t wait for more events like this to come so I can keep creating better content.

 

 

 

 

 

 

 

 

 

 

Anyways, below is the recipe for the oreo pumpkin slab pie. Definitely a recipe worth the “cheat”. As I always say, having a balance is key, so a piece (or two) of this pie isn’t bad, but try sharing the rest with your friends and family, especially now that we are celebrating the holiday season! XO -Sofia

Ingredients:

Servings: 10

Oreos crust

• • 1 package (14.3 oz.) OREO Cookies
  • 6 Tbsp. unsalted butter, melted
  • 2 Tbsp. granulated sugar

Pumpkin filling

• • 1 can. (15 oz.) pumpkin puree
  • 1 can. (14 oz.) evaporated milk
  • 2 large eggs
  • 1 tsp. vanilla
  • ⅔ cups  granulated sugar
  • ½ cup warm water
  • 1 Tbsp.  pumpkin spice

For the topping

• 2 cups  heavy cream
• 3 Tbsp. powdered sugar
• 1 tsp.  vanilla extract
• ½ tsp.  cinnamon
• ¼ tsp.  cayenne pepper
• ¼ tsp.  ground cardamom
• 2 Tbsp.  Nestlé® La Lechera® Sweetened Condensed Milk for garnish

Directions:

• Preheat the oven to 350°F. Lightly butter a 10″x15″ baking sheet with 1 tablespoon of melted butter; set aside.
• Put cookies in a food processor and pulse until finely ground. Pour out into a mixing bowl and stir in sugar and remaining 5 tablespoons of melted butter until evenly combined. Then pour out onto prepared baking pan and press into even layer; set aside.
• For the pumpkin filling, in a large bowl whisk together pumpkin puree, evaporated milk, eggs, vanilla and pumpkin spice until combined. Pour over cookie crust, spreading it out to the sides of the pan and completely covering the crust.
• Bake until center is set and toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove from the oven and let cool completely before cutting and serving.
• For the topping, combine heavy cream, powdered sugar, vanilla, cayenne pepper, cardamom and cinnamon and beat on high with electric mixer until soft peaks form. Serve pie with dollop of cream on top and drizzled condensed milk.
• Refrigerate any leftovers.