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Spider Pie for Halloween Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
  • Author: Amanda
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 12 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Spider Pie is a festive Halloween cheesecake-style pie featuring a graham cracker crust, creamy pumpkin-spiced filling, and creative spider decorations made from Oreos, candy eyes, and pretzels. Perfect for spooky celebrations, this no-bake treat combines sweet and spiced flavors with whimsical spiderweb frosting details.

Ingredients

Scale

Crust

  • 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

Filling

  • 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)

Spiderweb and Baby Spider Leg Frosting

  • 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

Mama Spider

  • 1 normal-sized Oreo
  • 2 normal-sized candy eyes
  • Mini pretzels

Baby Spiders

  • 8 mini Oreos
  • 16 mini candy eyes (1/4 inch or 6 mm diameter)
  • Leftover black frosting from the spiderweb

Instructions

  1. Prepare the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and salt until well combined. Stir in melted butter until the mixture is thoroughly combined. Press the mixture firmly onto the bottom and up the sides of an ungreased 9-inch pie pan to form an even, thick crust. Freeze the crust while preparing the filling.
  2. Prepare the filling: In a large bowl, use an electric hand mixer to beat the cream cheese, unsalted butter, powdered sugar, vanilla extract, and pinch of salt until light and fluffy. Remove one quarter (about 197 grams) of this mixture to a separate bowl.
  3. Make pumpkin filling: Beat the pumpkin puree and pumpkin pie spice into the reserved quarter of the cheesecake filling on low speed until combined. Set aside.
  4. Assemble first layer: Spread half (approximately 294 grams) of the white cheesecake filling over the frozen crust. Return the pie to the freezer for 30 minutes or until firm enough to spread the pumpkin layer on top.
  5. Layer pumpkin filling: Spread the entire pumpkin filling evenly over the chilled white layer. Freeze again for 40 minutes or until firm enough for the final topping.
  6. Top layer: Spread the remaining white cheesecake filling over the pumpkin layer and smooth the surface.
  7. Make spiderweb frosting: Melt semi-sweet chocolate in a microwave-safe bowl at half power in 30-second intervals, stirring after each. Stir in black cocoa powder and refined coconut oil or butter until the mixture becomes glossy and fudgelike. If too runny, chill briefly and stir until thick enough to pipe.
  8. Pipe spiderweb: Fit a piping bag with a Wilton #5 tip and fill with black frosting. Pipe a plus sign on the pie surface, then an X connecting the plus arms. Connect the lines with curved lines to form a spiderweb pattern.
  9. Prepare mama spider: Using a sharp knife, carefully cut mini pretzel sticks to create spider legs. Use the knife to split a normal-sized Oreo to place the pretzel legs between the two wafers, positioning legs downward. Attach two candy eyes to the top wafer with a dab of frosting and assemble the spider by placing the top wafer over the bottom with legs. Position the mama spider in the center of the pie.
  10. Prepare baby spiders: Attach two mini candy eyes to each mini Oreo using a small amount of leftover black frosting. Using the remaining frosting and a small piping tip (Wilton #2), pipe four small straight legs on each side of each baby spider. Arrange the eight baby spiders around the mama spider on the pie.
  11. Storage: The undecorated pie can be frozen up to 3 months. Defrost in the refrigerator for 1-2 hours or at room temperature for 20-30 minutes before decorating. Do not refrigerate candy eyes to prevent bleeding. Refrigerate decorated pie with spiderweb but without spiders for up to 3 days; add spiders just before serving.

Notes

  • Use gluten-free graham cracker crumbs, Oreos, and pretzels if gluten-free is required.
  • If no pumpkin pie spice is available, substitute with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves or allspice.
  • 1 1/2 cups (180 grams) graham cracker crumbs equals about 12 full sheets of graham crackers.
  • If cream cheese is of a spreadable variety (common outside North America), drain moisture by wrapping in cheesecloth and wringing out liquid until 450 grams remain.
  • Prepare about 10 mini pretzels for spider legs as some may break when cut; typically 5-6 are used for legs.
  • The recipe yields 8 to 12 slices depending on slice size.
  • Nutrition facts exclude candy eyes, which contribute minimal calories and sugar.
  • For best results, avoid refrigerating candy eyes to prevent color bleeding.

Nutrition

  • Serving Size: 1 slice
  • Calories: 400 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Find it online: https://platehaven.com/spider-pie-for-halloween-recipe/