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Spider Pie for Halloween Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 68 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Spider Pie recipe is a fun and festive no-bake cheesecake dessert perfect for Halloween. Featuring a crunchy graham cracker crust, creamy vanilla and pumpkin cheesecake layers, and decorated with adorable Oreo spiders and a chocolate spiderweb, it’s both visually impressive and deliciously creamy. The rich pumpkin-spiced filling complements the smooth cheesecake for a unique treat that’s sure to be the centerpiece of your Halloween celebrations.

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 in diameter)
  • Leftover black frosting from the spiderweb

Instructions

  1. Prepare the crust: In a medium mixing bowl, stir together graham cracker crumbs, brown sugar, and salt until well combined. Stir in the melted butter until the mixture is cohesive. Press the crust mixture evenly into the bottom and up the sides of an ungreased 9-inch pie pan, patting to form a thick crust. Freeze the crust while preparing the filling to help it set.
  2. Prepare the filling: In a large bowl, use an electric hand mixer to beat the cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt until the mixture is light and fluffy. Remove one-quarter (about 197 grams) of this cheesecake filling into a separate bowl. To this smaller portion, gently beat in the pumpkin puree and pumpkin pie spice on low speed until combined. Set this pumpkin-spiced filling aside.
  3. Assemble the layers: Spread half (approximately 294 grams) of the plain white cheesecake filling over the frozen crust layer. Place the pie in the freezer for 20-30 minutes, or until the first layer is firm enough to comfortably spread the pumpkin layer over it. Next, evenly spread the entire pumpkin filling over the white layer. Freeze the pie again for 20-40 minutes until this layer is firm. Finally, spread the remaining white cheesecake filling evenly on top.
  4. Make the spiderweb frosting: Melt the semi-sweet chocolate in a microwave-safe bowl at half power in 30-second increments, stirring after each increment until fully melted. Stir in the black cocoa powder and refined coconut oil or unsalted butter; this will turn the chocolate into a glossy, fudge-like frosting. If the frosting is too runny for piping, allow it to cool at room temperature or refrigerate briefly while stirring often to thicken. Fill a piping bag fitted with a Wilton #5 tip with the black frosting. Pipe a plus sign (+) shape on the pie, followed by an X over it, then connect the lines with curved segments to create a spiderweb pattern.
  5. Assemble the mama spider: Use a sharp paring knife to carefully separate the normal-sized Oreo cookie into halves. Cut mini pretzel sticks into small leg-sized pieces. Place the pretzel legs between the two Oreo wafers with the legs pointing downwards like spider legs. To secure legs, optionally pipe a little frosting on the bottom wafer before placing the legs. Pipe small dots of frosting on two normal-sized candy eyes and attach them to the top Oreo wafer. Position the top wafer with eyes on the bottom wafer with legs to complete the spider and place it in the center of the pie.
  6. Create the baby spiders: Pipe small dots of leftover black frosting on the backs of each of the 16 mini candy eyes and attach two eyes per mini Oreo cookie. Place the eight mini Oreo baby spiders around the mama spider on the pie. Using the black frosting and a smaller piping tip (such as Wilton #2), pipe four small straight legs on each side of every baby spider to complete their look.
  7. Final assembly: Arrange the decorated mama spider in the center of the pie with the baby spiders surrounding her on the spiderweb. Refrigerate or freeze until ready to serve for best texture and to keep decorations intact.

Notes

  • Use full-fat cream cheese at room temperature for the smoothest filling texture.
  • The graham cracker crust can be frozen ahead to speed setting.
  • Do not refrigerate candy eyes before decorating as moisture may cause the pupils to bleed or smear.
  • To secure the mini pretzel legs on the Oreo, pipe a little chocolate frosting as glue and let it harden.
  • This no-bake pie can be stored covered in the refrigerator for up to 3 days.
  • Cut mini pretzel sticks carefully with a sharp knife for authentic spider leg appearance.

Nutrition

  • Serving Size: 1 slice (1/12th of pie)
  • Calories: 390
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 70mg

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