Name: Spider Pie for Halloween Recipe
Prep time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/2 cups (180 grams) graham cracker crumbs; 1/4 cup (50 grams) brown sugar; 1/8 teaspoon salt; 6 tablespoons (84 grams) unsalted butter, melted; 16 ounces (454 grams) full-fat cream cheese, room temperature; 1/2 cup (113 grams) unsalted butter, room temperature; 2 cups (240 grams) powdered sugar; 1 tablespoon vanilla extract; Pinch salt; 1 teaspoon pumpkin pie spice; 7.5 ounces (212 grams) canned pumpkin puree (half of a 15-ounce can); 1/3 cup (56 grams) semi-sweet chocolate, chopped or chocolate chips; 1 tablespoon black cocoa powder; 3/4 teaspoon refined coconut oil or unsalted butter; 1 normal-sized Oreo; 2 normal-sized candy eyes; Mini pretzels; 8 mini Oreos; 16 mini candy eyes (1/4 inch or 6 mm diameter); Leftover black frosting from the spiderweb

Jump to Recipe· 4.7 from 25 reviews

Alright, if you’re looking to impress this Halloween, I have the ultimate treat for you: Spider Pie for Halloween Recipe. This pie isn’t just cute with its spooky little spider decorations; it’s downright delicious, creamy, and festive. I remember the first time I made it for a Halloween party — folks couldn’t stop asking for seconds (and those baby spiders? Total crowd-pleasers). Stick around and I’ll walk you through every step so you can nail it, too!

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Why This Recipe Works

Layered Flavors: The creamy cheesecake layers paired with pumpkin spice create a perfect balance of sweet and seasonal.
Crunchy Crust: The graham cracker crust holds firm, adding great texture beneath the smooth filling.
Playful Presentation: Handmade spider decorations turn this pie from dessert to Halloween centerpiece.
Make-Ahead Friendly: You can prep most parts in advance, making party day stress-free.

This is a round pie with three main layers: the bottom layer is a golden-brown crumbly crust; the middle layer is smooth white cream filling; the top layer is decorated with black spider web lines made from icing spreading from the center to the edges. There are small Oreo cookies with white eyes and black icing legs placed as spiders on top — one big spider is in the center with pretzel pieces for legs, and eight smaller spiders spread evenly around it. The pie sits on a silver plate on a white marbled surface, with black plastic spider decorations and a small white plate with black forks in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Spider Pie for Halloween Recipe are simple but thoughtfully chosen. Each component adds texture, flavor, or that festive touch that makes this pie stand out. When shopping, look for full-fat cream cheese for that perfect creamy richness, and try to find good-quality pumpkin puree — fresh canned pumpkin really makes a difference here.

Graham cracker crumbs: Gives a sturdy, slightly sweet base that crisps nicely and holds up against the creamy filling.
Brown sugar: Adds warmth and depth to the crust with a slight molasses note.
Unsalted butter: Melts into the crust for richness, and also helps with the chocolate frosting’s perfect consistency.
Cream cheese: The star of the filling — makes it irresistibly creamy and smooth.
Powdered sugar: Sweetens the filling without graininess, blending perfectly with the cream cheese.
Vanilla extract: Uplifts the flavor profile and rounds out the cheesecake base.
Pumpkin puree: Brings that unmistakable fall vibe and pairs beautifully with the pumpkin pie spice.
Pumpkin pie spice: Essential for that cozy spice mix — if you don’t have it on hand, a combo of cinnamon, ginger, nutmeg, and cloves works wonders.
Semi-sweet chocolate & black cocoa powder: For piping the spiderweb and legs — these give a deep, rich color and smooth texture for decorating.
Candy eyes & mini pretzels: The adorable finishing touches that transform the pie into a creepy-crawly delight.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Spider Pie for Halloween Recipe is — you can easily tweak it to suit your flavor preferences or dietary needs. When I’m feeling a bit extra, I add a splash of espresso powder into the chocolate frosting to deepen the flavor, but you might prefer it classic and simple. Don’t be afraid to experiment!

Less Sweet Option: I once halved the powdered sugar to make a less sweet filling — it still worked beautifully paired with the pumpkin’s natural earthiness.
Gluten-Free Variation: Using gluten-free graham crackers and Oreos works well if you have guests with gluten sensitivities — I’ve done this with zero complaints.
Spice it Up: Feel free to add a pinch more pumpkin pie spice or a dash of cayenne to the filling to give this pie some subtle warmth and oomph.
Vegan Swap: I’ve seen folks swap cream cheese with vegan cream cheese and butter with coconut oil — it’s a bit different but still festive and tasty.

Step-by-Step: How I Make Spider Pie for Halloween Recipe

Step 1: Crafting the Perfect Crust

Begin by mixing the graham cracker crumbs, brown sugar, and salt in a bowl—make sure they’re thoroughly combined for even sweetness. Then, stir in your melted butter until every crumb feels a bit sticky. Press this mixture firmly and evenly into your 9-inch pie pan, coating the bottom and sides. Don’t skimp on pressing — a tightly packed crust is key here! Pop it in the freezer to set while you tackle the filling.

Step 2: Whipping Up the Creamy Filling

Using an electric mixer, beat the cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until your mixture looks light and fluffy — no lumps allowed! Set aside a quarter of this for the pumpkin blend. To that separated portion, gently mix in the pumpkin puree and pumpkin pie spice on low speed to combine. Trust me, doing it this way keeps the layers beautifully distinct and smooth.

Step 3: Layering the Pie Like a Pro

Take your frozen crust, spread half of the plain cheesecake filling over it, then return it to the freezer for about 20–30 minutes so it firms up. Once solid enough, spread the pumpkin filling evenly over the top. Freeze again for 20–40 minutes before adding the remaining plain cheesecake filling layer. This layering technique helps keep the lines defined and creates that gorgeous look when sliced.

Step 4: Piping the Spooky Spiderweb and Spiders

For the spiderweb, melt your semi-sweet chocolate slowly, stirring often to avoid burning. Stir in black cocoa powder and coconut oil or butter until you reach a glossy, fudge-like consistency perfect for piping. Fit your piping bag with a small round tip and carefully pipe a plus sign (+), then an X over it, followed by connecting lines to form the classic spiderweb design. It’s easier to do on a chilled pie so the chocolate sets quickly.

For the mama spider, carefully slice those mini pretzel legs and sandwiched them between two halves of a regular Oreo — placing a pair of candy eyes on top with a dab of frosting to make them stick. For baby spiders, attach candy eyes to mini Oreos the same way and pipe tiny legs on each side using leftover frosting. It’s a little detailed work, but soooo worth it when you see your pie full of creepy crawly spider family.

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Pro Tips for Making Spider Pie for Halloween Recipe

Freezing the Crust: Freezing the crust before filling helped me avoid sogginess, keeping that crunch intact even after all the cheesecake layers.
Chocolate Consistency Matters: I found letting the melted chocolate cool slightly before piping helped avoid thin, runny webs that’d lose shape.
Leg Placement: Using a sharp paring knife to cut mini pretzel legs took some patience but gave the spidery limbs just the right look.
Candy Eyes Storage: Don’t refrigerate candy eyes—they bleed and get messy; I waited to add them right before serving for the best results.

How to Serve Spider Pie for Halloween Recipe

A slice of pie with three visible layers sits on a white plate: a bottom light brown crumbly crust, a middle bright orange creamy layer, and a thick top layer of white cream. The top surface is decorated with black icing lines forming a spider web pattern, and a small cookie with white and black eyes placed in the center to look like a spider. The pie slice is surrounded by small black plastic spiders on a white marbled surface. In the background, more pie slices on a white plate and some dark round objects can be seen faintly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes minimal because the spider decor steals the show! But a light dusting of cinnamon or a few extra mini pretzels on the side adds a rustic touch. For extra Halloween flair, I sometimes scatter edible glitter or tiny candy pumpkins around the edges—it really amps up the festive mood.

Side Dishes

This pie shines best on its own, but if you’re serving a whole Halloween spread, I love pairing it with a warm spiced cider or a robust cup of black coffee to cut through the richness. A simple bowl of candied nuts also makes a nice crunchy counterpoint.

Creative Ways to Present

For one memorable party, I served the pie on a vintage black cake stand with some faux spiderweb fabric draped around. I arranged the baby spiders in a circle and added a few edible “graveyard” tombstones made from cookies. It made the dessert table pretty unforgettable—and totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

You can cover your pie tightly with plastic wrap and keep it in the fridge for up to three days. Just remember to add the spider decorations fresh when serving to keep everything looking top-notch. Leftover slices do keep their creamy texture surprisingly well.

Freezing

If you want to prep way in advance, freeze the undecorated pie for up to three months. I usually defrost mine overnight in the fridge and add the spiders last-minute. Freezing the pie doesn’t affect the delicious texture, which is a lifesaver.

Reheating

This pie is best served chilled, so just thaw leftovers in the fridge, and maybe let slices sit for a few minutes at room temp before digging in. No need to heat—it keeps that creamy, luscious consistency perfectly.

FAQs

Can I make the Spider Pie for Halloween Recipe dairy-free?

Absolutely! Swap in a dairy-free cream cheese alternative and use coconut oil or vegan butter instead of regular butter. Just keep in mind that textures might be slightly different, but it’s a delicious option for anyone avoiding dairy.
How do I prevent the candy eyes from bleeding color?

Keep candy eyes at room temperature rather than refrigerating them, as moisture causes the black pupils to bleed. Add them to the spiders just before serving for best results.
Can the Spider Pie be made ahead of time?

Definitely! You can prepare the crust and filling several days in advance and freeze the assembled pie without decorations for up to 3 months. Just add the spider decorations after thawing.
What if I don’t have pumpkin pie spice?

No worries! You can mix your own by combining cinnamon, ginger, nutmeg, and cloves in these approximate ratios: 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves.
How do I make sure the spiderweb looks clean and neat?

Pipe the spiderweb on a chilled pie to help the chocolate set quickly—and cool your melted chocolate slightly before piping so it isn’t too runny. Piping slowly and steadily helps too!

Final Thoughts

This Spider Pie for Halloween Recipe isn’t just a dessert — it’s a fun experience to make and share. I love how it brings together the coziness of pumpkin spice with the cheeky creativity of spider decorations. It’s the kind of recipe that makes your Halloween celebration feel extra special, and I’m sure once you try it, you’ll agree. Go ahead and give it a shot — I bet it’ll become a seasonal favorite in your kitchen, just like it did in mine.