Pumpkin pie peril

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

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

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

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

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

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

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

Pour into the tart shell and cook for 10 minutes

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

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

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

Then cut the corner off a Bacofoil^®Zipper^®® all purpose food bag and pipe spiders onto a flat tray covered with Bacofoil’s Non-Stick foil – remember to pipe on to the dull side. Chill and remove carefully to serve with the tart