- STEP 1
To start, heat the oven to 180/160 °C or gas mark 4
- STEP 2
Cut the pumpkin or squash into chunks and place in a saucepan
- STEP 3
Cover the vegetables with water and bring to the boil. Simmer for 15 minutes until tender, then drain and leave to cool
- STEP 4
Roll out the pastry and line along the bottom of the tart tin. Blind bake for 20 minutes, then leave to cool
- STEP 5
Increase the oven to 220/ 200°C or gas mark 7
- STEP 6
Push the pumpkin through a sieve into a bowl and place to one side
- STEP 7
In a separate bowl, combine sugar, nutmeg and half the cinnamon, mix in the beaten eggs, melted butter, and milk, and then add the pumpkin purée you made earlier
- STEP 8
Pour into the tart shell and cook for 10 minutes
- STEP 9
Reduce the oven temperature to 180/160°C or gas mark 4 and bake for 20-30 minutes until the filling has set. Take out and leave to cool
- STEP 10
Mix the icing sugar and cinnamon, and dust over the pie
- STEP 11
Time to create the chocolate spiders! Melt your chocolate (dark, milk or white depending on your preference) in a bowl over a pan of hot water until it is smooth and glossy
- STEP 12
Then cut the corner off a food bag and pipe spiders onto a flat tray covered with Non-Stick foil – remember to pipe on to the dull side. Chill and remove carefully to serve with the tart