Pumpkin Pie Peril

Method

• 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