Better Than Milk® Unsweetened Almond Milk, Chatfield’s® Unsweetened Baking Bars, MI-DEL® Gluten Free Chocolate Snap Pie Crust, mini marshmallows, peanut butter, powdered sugar, vanilla extract, vegan butter, vegan cool whip, vegan cream cheese

Spooky Mummy Chocolate Peanut Butter Pie

25 minutes
25 minutes
4 servings
Marshmallow County Webs
Marshmallow County Webs
Prepare the filling:
  1. In the bowl of stand mixer, or with a hand mixer, combine softened cream cheese, peanut butter and vanilla extract, stopping to scrape down the bowl with a flexible spatula.
  2. Slowly add the powdered sugar and beat until well combined.
  3. Fold in the cool whip with a flexible spatula, making sure it is completely combined. For an extra tasty texture blast, fold in 200g (roughly 1 cup) of peanut brittle that has been pulsed in a food processor.
  4. Place filling in MI-DEL® Gluten Free Chocolate Snap Pie Crust and smooth the top with an offset spatula. Chill while you prepare the ganache
Prepare Ganache and Finish Pie:
  1. Place the chopped chocolate in a heatproof bowl, set aside
  2. Heat the almond milk in a small pot just until it starts to simmer
  3. Pour hot milk over chocolate and swirl the bowl to surround the chocolate
  4. Allow to sit for several minutes untouched, allowing the chocolate to melt.
  5. Whisk the ganache with a fork or small whisk until smooth
  6. Add the vegan butter and combine
  7. Pour on top of chilled pie, smooth with offset spatula and place in fridge to set.
For the spooky cobweb finish:
  1. In a heat proof bowl, add 3/4 cups mini marshmallows (vegan if need be) and pulse on 30 second blast in the microwave until melted, stirring between each 30 second burst. It shouldn’t take longer than a minute.
  2. Working with the chilled pie and a pair of disposable gloves (this part gets messy!), dip your hands into the bowl of melted marshmallow and stretch across the pie, playing with the shapes of your fingers to create cob webs.
  3. Finish with spooky eyes or other Halloween decorations!
  4. Allow pie to thoroughly chill before serving. Enjoy!
Recipe Notes

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  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps