• Non-Stick Foil
  • Pumpkin or Butternut Squash 500g
  • Puff Pastry (ready made) 300g
  • Plain Flour
  • Muscovado or Caster Sugar 140g
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Grated Nutmeg
  • 2 Eggs (beaten)
  • 25g Melted Butter
  • 175ml Milk
  • Icing Sugar & Cinnamon to dust


  • 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

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