Every Halloween, my kitchen transforms into a mad scientist’s lab, complete with bubbling cherry filling and pie dough “frankensteined” into Jack Skellington’s iconic face. This Halloween pie became my signature party trick after I accidentally created it during a late-night baking session gone wonderfully wrong. I’d meant to make a simple cherry pie, but when I peeked at the leftover dough scraps, inspiration struck!
What emerged was this spooky yet delicious dessert that’s become our family’s must-have October tradition. The deep crimson filling looks like something from a witch’s cauldron (in the best way!), while the delicate pastry face adds just the right amount of creepy charm. Unlike complicated Halloween treats that take hours to decorate, this pie keeps things simple, letting the natural drama of dark cherries and golden crust do most of the work.
Last year, I brought this Halloween pie to our neighborhood potluck, and let’s just say it disappeared faster than a ghost in the night! Now friends beg me for the recipe every fall. Trust me, whether you’re hosting a haunted house party or just want to surprise your kids with a fun after-dinner treat, this pie delivers all the festive vibes with minimal fuss.
Table of Contents
Ingredients for Halloween Pie
Gathering the right ingredients is the first step to pie perfection, and trust me, quality matters here! After years of tweaking, I’ve nailed down exactly what makes this Halloween pie shine. Here’s what you’ll need:
- 32 oz frozen dark cherries, pitted – The deep color gives that eerie crimson look (fresh work too if you pit them yourself)
- 1 cup granulated sugar – Balances the tartness without overpowering
- 1/3 cup cornstarch – My secret for that luscious, glossy thick filling
- 1 squeeze fresh lemon juice – About 1 teaspoon brightens the whole pie
- 1 teaspoon ground cinnamon – Adds warmth beneath the fruity flavor
- 1 teaspoon finely ground sea salt – Heightens all the other flavors
- 2 sheets refrigerated pie dough – My time-saving cheat (or make homemade if you’re feeling ambitious)
- 1 egg + 1 tablespoon milk – For that golden-brown, slightly crackled crust
- Demerara sugar – The crunchy sprinkle makes Jack’s face glimmer!
Pro tip: Lay frozen cherries on a tray to thaw slightly before mixing, they’ll cook more evenly that way!
How to Make Halloween Pie
Alright, let’s bring this spooky creation to life! I promise it’s easier than it looks, just follow these steps, and you’ll have a showstopping Halloween pie that’ll make you the star of any gathering. The key is taking it one step at a time and having fun with it!
Preparing the Cherry Filling
First things first, that gorgeous, blood-red filling! Grab your largest saucepan (trust me, you’ll need the extra room when those cherries start bubbling). Toss in all your filling ingredients: the cherries, sugar, cornstarch, cinnamon, salt, and that magic squeeze of lemon juice. Give it all a good stir, you want every cherry coated in that sugary, spiced mixture.
Now turn that burner to medium heat and get ready for the transformation. As the cherries thaw and release their juices, you’ll need to stir frequently, I’m talking every minute or so, to prevent any scorching. After about 10 minutes, you’ll notice the magic happening: the liquid will thicken into this glossy, lava-like syrup that coats the back of your spoon beautifully. That’s when you know it’s done! Remove it from heat and let it cool slightly while you work on the crust, this prevents a soggy bottom (and we can’t have that!).
Assembling the Halloween Pie
Time for the fun part, creating Jack’s iconic face! Roll out your first pie dough into about a 10-inch circle (no need to be perfect, ghosts aren’t symmetrical either!). Gently press it into your pie dish, letting the edges hang over. Pour in that glorious cherry filling, it should mound slightly in the center.
Now for Jack! Roll out your second dough sheet just like the first. Here’s where you can get creative: use a small round cookie cutter or the rim of a shot glass to cut out two eye holes. For the nose, make two tiny slits close together. The smile is the star, use a sharp knife to carve a wide, zigzagging grin (think “spooky” not “perfect”). Carefully transfer this dough masterpiece over your filling, it’s okay if it tears a little, just patch it up like you’re stitching a monster!
Press the top and bottom crust edges together, then crimp with a fork or your fingers to seal. Brush the whole top with your egg wash (1 egg beaten with 1 tablespoon milk) and sprinkle generously with Demerara sugar, this gives Jack that eerie, moonlit glow when baked. Pop it in your preheated 400°F oven for 45-50 minutes, until the crust is golden and the filling is bubbling like a witch’s brew through the face cutouts.
Here’s my golden rule: let it cool COMPLETELY before slicing (I know, the wait is torture!). This lets the filling set so you get clean slices rather than a cherry avalanche. But oh, when you finally cut into it, that first glimpse of Jack’s face peeking through the crimson filling? Pure Halloween magic!
Tips for the Perfect Halloween Pie
After making this Halloween pie more times than I can count (and learning from plenty of delicious mistakes!), here are my tried-and-true secrets for spooky success:
- Sharp tools make happy ghosts: A razor-sharp paring knife gives Jack’s facial features crisp edges. If your dough sticks, dip the knife in flour between cuts, those jagged smiles and hollow eyes will stay defined during baking.
- The patience potion: Resist cutting into the pie before it cools completely! I know it’s hard when your kitchen smells amazing, but letting it sit for at least 2 hours means the filling won’t gush out like a horror movie effect (unless that’s your goal!).
- Cherry insurance policy: Place a baking sheet on the rack below your pie to catch any bubble-overs, dark cherry stains are permanent, and we want your oven (and apron!) to survive the experience.
- Golden glow-up: Brush the crust edges with extra egg wash right before baking for maximum shimmer. The sugar sprinkles? More is more, they caramelize into Jack’s eerie “moon glow.”
- Chill out: Refrigerate leftover pie uncovered for 10 minutes before wrapping. This prevents condensation from making the crust soggy overnight. (Though let’s be real, leftovers rarely last that long!)
Follow these tricks, and your Halloween pie will be the treat everyone remembers, no tricks needed!
Halloween Pie Variations
Who says Jack Skellington has to be cherry-flavored? One year I ran out of cherries and discovered this recipe adapts beautifully to other fillings! For a spiced twist, swap in pumpkin pie filling, just add extra cinnamon and a dash of cloves. Want something truly ghoulish? Mix black cocoa powder into your crust dough for an inky, Oreo-like base that makes the filling look even more blood-red!
My friend Sarah does a killer “zombie” version with lime curd filling peeking through ragged dough cuts, the neon green against golden crust is spooktacular. The beauty? However you tweak it, that iconic face still steals the show!
Serving and Storing Halloween Pie
Here’s the best way to serve this spooky beauty: let it cool completely at room temperature, about 2 hours after baking, so the filling sets into that perfect sliceable texture. Cold pie straight from the fridge? Not nearly as magical! The flavors bloom when it’s not chilled, and that crust stays beautifully crisp.
If by some miracle you have leftovers (it happens!), cover them loosely with foil and refrigerate for up to 3 days.
Pro tip: Reheat slices gently in a 300°F oven for 10 minutes to revive the crust’s crunch. Just watch Jack’s face, he might wink at you when that sugar glaze gets shiny again!
Halloween Pie Nutritional Information
Okay, let’s be real, this Halloween pie isn’t health food, but everything in moderation, right? Here’s the nutritional breakdown per slice (based on 8 servings):
- Calories: 320
- Sugar: 28g
- Fat: 12g (5g saturated)
- Sodium: 290mg
- Carbs: 52g (2g fiber)
Values are estimates; actual amounts may vary based on specific ingredients used. But hey, it’s Halloween…calories don’t count when they’re this festive!
Halloween Pie FAQs
Can I use fresh cherries instead of frozen?
Absolutely! You’ll need about 4 cups pitted fresh dark cherries (measure after pitting). The flavor will be brighter, but you might need to cook the filling 5 minutes longer since fresh fruit releases more liquid.
Pro tip: Toss the pitted cherries with 1 tablespoon of the sugar and let them sit for 30 minutes before cooking. This draws out extra juices!
How do I keep the bottom crust from getting soggy?
My grandma’s trick? Pop your pie dish on a preheated baking sheet, the extra heat crisps the bottom beautifully. Also, make sure your filling isn’t too watery before adding it (it should mound on a spoon). If you’re really worried, brush the bottom crust with egg white before adding filling, it creates a waterproof barrier!
Can I make the pie ahead of time?
You bet! Assemble the pie (without baking) up to 2 days in advance, just wrap tightly in plastic and refrigerate. The dough might darken slightly where it touches the filling, but that adds to the spooky effect! Add 5-10 minutes to baking time since it’ll be cold from the fridge.
Why did my Jack Skellington face warp during baking?
Dough expands when heated, it’s alive! To minimize distortion, chill the assembled pie for 20 minutes before baking. Also, make your facial cuts slightly smaller than you want; they’ll stretch. A little warping adds character though, Jack’s supposed to look slightly eerie, right?
What’s the best way to transport this pie to a party?
Use a pizza box turned upside down as an improvised carrier; it’s rigid and lets the pie breathe. Slide the cooled pie onto cardboard first, then into the box. Tuck kitchen towels around the edges to prevent sliding.
Bonus: write “R.I.P.” on the box for instant Halloween vibes!
Why This Halloween Pie Is the Best
This Halloween Pie is the ultimate spooky dessert that combines festive flair with rich, decadent flavor. With its eye-catching design and irresistible taste, it’s perfect for parties, family gatherings, or a fun baking project with the kids. The recipe is simple enough for beginner bakers but impressive enough to wow a crowd, making it a must-have for your Halloween celebration. Whether you serve it as the star of your dessert table or pair it with other spooky treats, this pie is guaranteed to be a hit.
Bake this recipe at home and share how it turned out in the comments below! And don’t forget to follow me on Facebook, Instagram, and Pinterest for more creative Halloween recipe inspiration.
More Halloween Recipes You’ll Love
If you enjoyed this Halloween Pie, you’ll love these other festive and spooky desserts that are just as fun to make and serve:
These recipes are easy, crowd-pleasing, and guaranteed to make your Halloween spread unforgettable.
Print
Halloween Pie
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Halloween pie is a spooky twist on a classic cherry pie. With a deep red cherry filling and a Jack Skellington-inspired pie crust face, it’s a show-stopping dessert for fall gatherings and Halloween parties.
Ingredients
- 32 oz frozen dark cherries, pitted
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 squeeze fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon finely ground sea salt
- 2 sheets refrigerated pie dough
- 1 egg + 1 tablespoon milk (for egg wash)
- Demerara sugar, for sprinkling
Instructions
- Preheat oven to 400°F.
- In a large saucepan, combine cherries, sugar, cornstarch, cinnamon, salt, and lemon juice. Stir to coat the cherries.
- Cook over medium heat, stirring often, until the cherries are thawed and the mixture thickens. Set aside to cool slightly.
- Roll out one sheet of pie dough into a 10-inch circle. Place it in an 8-inch pie dish, letting the edges hang over slightly.
- Pour the cherry mixture into the pie shell and spread evenly.
- Roll out the second sheet of dough into a 10-inch circle.
- Cut out two round eye holes, two small slits for the nose, and a wide, crooked smile to resemble Jack Skellington’s face.
- Gently place the dough over the filled pie.
- Press the top and bottom crust edges together, then crimp with a fork to seal.
- Brush the top with egg wash and sprinkle with Demerara sugar for crunch and shine.
- Bake on the middle rack for 45–50 minutes, until the crust is golden brown.
- Allow to cool before serving so the filling can set.
Notes
- Use a sharp knife or cookie cutter for clean edges on the Jack Skellington face.
- Let the pie cool completely before slicing to prevent runny filling.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Halloween
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Halloween pie, cherry pie, Jack Skellington pie, spooky dessert, holiday baking
