No Bake Spider Pudding Pie (Gluten-Free Options)
Make this easy no bake spider pie for Halloween! Chocolate pudding, a creamy topping and cookie spiders. Gluten-free and ready to chill in 30 minutes.
Need a Halloween dessert that looks impressive but doesn’t need an oven? This no-bake spider pie is my go-to. It’s a creamy chocolate pudding pie with a cheesecake-style whipped layer, a piped spider web on top, and cookie spiders crawling across it. It’s also easy to make completely gluten-free.
The kids love helping pipe the web, and it always gets the most oohs on the party table. It pairs perfectly with savory party food like my Graveyard Bean Dip and Easy Halloween Mummy Dogs.
Table of contents
- What is Spider Pudding Pie?
- Why You’ll Love This Recipe
- Ingredient Notes
- How to Make No Bake Spider Pudding Pie
- Tips for the Best Spider Pie
- Variations of Spider Pudding Pie
- Frequently Asked Questions
- What to Serve with Spider Pie
- Storage Tips
- More Halloween Recipes
What is Spider Pudding Pie?
Spider pie is a no-bake Halloween dessert made with a chocolate cookie crust, a chocolate pudding filling, and a creamy whipped topping. It’s decorated with a piped icing spider web and chocolate sandwich cookie spiders. This version uses gluten-free cookies and crust, so everyone can have a slice.
Why You’ll Love This Recipe
- No oven needed. It’s ready to chill in about 30 minutes.
- Gluten-free with gluten-free sandwich cookies or gluten-free Oreos and crust.
- Simple store-bought ingredients: pudding mix, cream cheese, Cool Whip, and cookies.
- Kid-friendly decorating project.
- Serves 8 and can be made ahead.
Ingredient Notes
- Chocolate instant pudding (3.9 oz): Instant sets fast without cooking. Most major brands are gluten-free, but check the label.
- Chocolate milk: Gives a richer chocolate filling. Regular milk works in a pinch.
- Crushed chocolate sandwich cookies: Stirred into the pudding for a cookies-and-cream texture. Use gluten-free sandwich cookies to keep it gluten-free.
- Chocolate cookie pie crust: Use a store-bought gluten-free chocolate crust, or make your own with crushed gluten-free sandwich cookies and melted butter.
- Cream cheese: Softened, so the topping whips up smooth with no lumps.
- Whipped topping: Cool Whip or any whipped topping you like.
- Sugar: Sweetens the cream cheese layer.
- Black and orange icing: Black for the web, orange for the spider legs. Check labels for gluten-free.
- Whole sandwich cookies: These become the spider bodies.
- Candy eyes: Give the spiders their spooky look. Check labels, since some brands are made in shared facilities.
How to Make No Bake Spider Pudding Pie
- Make the pudding layer. Whisk the pudding mix, crushed cookies, and chocolate milk for about 2 minutes, until it starts to thicken.
- Fill the crust. Pour the pudding into the pie crust and spread it evenly. Chill for 30 minutes to set.
- Make the creamy topping. While it chills, beat the cream cheese and sugar until smooth, then fold in the whipped topping until well blended.
- Add the topping. Spread the cream cheese mixture evenly over the set pudding layer.
- Pipe the web. Using black icing and a small round tip (like a Wilton No. 3), pipe straight lines from the center out, like you’re cutting the pie into slices. Then connect the lines with curved “swoops” to make the web.
- Add the spiders. Place 5–6 whole cookies on the pie. Pipe 8 orange legs around each one.
- Add the eyes. Stick 2 candy eyes on each cookie with a dot of icing.
- Chill and serve. Refrigerate for 2–3 hours, until firm, then slice and serve.
Tips for the Best Spider Pie
- Soften the cream cheese completely. Cold cream cheese leaves lumps in the topping. Leave it out for 30–60 minutes.
- Let the pudding set first. If you add the topping too soon, the layers will blend.
- Practice the web on parchment. Pipe a test web on parchment paper first if you’re nervous.
- Use a zip-top bag if you don’t have piping tips. Snip a tiny corner off and pipe from the bag.
- Chill before slicing. A full 2–3 hours gives you clean slices. Wipe the knife between cuts.
- Add the spiders last if making ahead. The cookies soften overnight, so place them the day you serve.
Variations of Spider Pudding Pie
- Homemade gluten-free crust: Pulse about 24 gluten-free sandwich cookies with 4 tablespoons of melted butter, press into a pie plate, and freeze for 15 minutes.
- Vanilla or pumpkin spice pudding: Swap the chocolate pudding for a lighter-colored filling that makes the black web stand out.
- Spider pie cups: Layer everything in small cups for a party-friendly single-serving version.
- Chocolate web: Pipe the web with melted chocolate instead of icing.
- Dairy-free: Use a dairy-free milk, plant-based cream cheese, and a dairy-free whipped topping. Check that your pudding mix sets with non-dairy milk.
- Less sweet: Cut the sugar in the topping to 2 tablespoons.
Frequently Asked Questions
Pipe straight lines from the center to the edge like slice marks, then connect them with curved lines between each spoke. A small round tip or a snipped zip-top bag works well.
Is spider pie gluten-free?It is when you use gluten-free sandwich cookies, a gluten-free crust, and check the labels on the pudding, icing, and candy eyes.
Can I make spider pie the day before?Yes. Make the pie and web the night before, then add the cookie spiders and eyes the day you serve so they stay crisp.
How long does no bake pudding pie take to set?About 30 minutes for the pudding layer, then 2–3 hours in the fridge after decorating.
Can I use regular milk instead of chocolate milk?Yes. The filling will be a little less chocolatey but still sets well.
Can you freeze spider pie?Yes, for up to 1 month. Thaw it in the fridge for several hours. The icing may bleed slightly after thawing.
What to Serve with Spider Pie
- Graveyard Bean Dip
- Easy Halloween Treats: Mummy Dogs
- Creepy Corn Dogs & Spooky Brains
- Candy Corn Popcorn Balls
- Slow Cooker Pumpkin Chili
- Gluten-Free No-Bake Oreo Pudding Pie
Storage Tips
Cover loosely and store in the fridge for up to 3 days. The cookies will soften after the 1st day. This pie can be stored in the freezer, wrapped well, for up to 1 month. Thaw in the fridge 4 to 6 hours before serving.
This no-bake spider pie is the perfect easy Halloween dessert that impresses the family without being difficult to make. With a few store-bought shortcuts and easy piping, you’ll have a spooky, gluten-free pie everyone will love!
More Halloween Recipes
Ingredients
Pie:
Topping:
Steps
- 1
In a mixer, combine the pudding from the pudding package, 1 cup of cookies and milk, whisk well until the pudding is formed.
- 2
Pour the mixture into the prepared pie shell and place in the fridge for about 30 minutes to harden and chill.
- 3
While the pie is in the fridge, whisk the cool whip, cream cheese, and sugar until well whipped.
- 4
Remove the pie from the fridge and top with the cool whip mixture evenly over the pudding.
- 5
Using a round decorator's tip on the black buttercream icing, using either a prepared tube of icing or a decorator's bag, draw out the web on the top of the pie. The easiest way to do this is to create lines as if you were cutting a pie, then connect them with a curved line.
- 6
Once the web is complete, place the cookies where you would like them on the pie, then use a clean round tip with the orange icing to create the 8 legs on the spider.
- 7
Place the eyes on each spider, securing them with icing.
- 8
Place in the fridge to chill for 2-3 hours, then serve.
Nutrition
- Calories
- 353
- Carbs
- 45 g
- Protein
- 5 g
- Fat
- 17 g
- Fiber
- 0.4 g
- Sodium
- 756 mg
- Sugar
- 28 g
Estimates for one serving.
Filed under Recipes Gluten Free Dessert Fall Food Favorites Treats
