Member recipe

Pumpkin Pie Peril

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Cooking time

Prep: 1 hour Cook: 1 hour

Skill level



Serves 8

This delicious autumnal pie is packed full of sweet spices and can be eaten hot or cold as a great treat for the whole family.

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  • 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


  1. To start, heat the oven to 180/160 °C or gas mark 4

  2. Cut the pumpkin or squash into chunks and place in a saucepan

  3. Cover the vegetables with water and bring to the boil. Simmer for 15 minutes until tender, then drain and leave to cool

  4. Roll out the pastry and line along the bottom of the tart tin. Blind bake for 20 minutes, then leave to cool

  5. Increase the oven to 220/ 200°C or gas mark 7

  6. Push the pumpkin through a sieve into a bowl and place to one side

  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

  8. Pour into the tart shell and cook for 10 minutes

  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

  10. Mix the icing sugar and cinnamon, and dust over the pie

  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

  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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