120gramsbutternut pumpkincut in to 3cm wide slices
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Line the bases of mini muffin tin with cut-out-to-fit rounds of baking paper.
Blitz Oreos in a blender until they form a fine crumb. Place Oreo crumbs in a medium size bowl. Melt butter and add to Oreo crumbs, mix well.
Place half a tablespoon of Oreo crumb mix into each mini muffin tin. Press mix firmly into the tins to form mini tart shells. Place in fridge to chill.
In a medium sized saucepan place your pumpkin and cover with water. Simmer until pumpkin is soft and cooked through. Strain immediately and leave to cool slightly. Press pumpkin through a fine sieve to make a puree, set aside.
While pumpkin puree is cooling, cut fine strips of liquorice to be used for spider legs. Draw eyes on your white M&Ms. Set these aside.
Place cream cheese, butter and icing sugar in mixer bowl (or large bowl if using a hand held mixer). Beat on a medium speed until well combined and smooth, around 3 minutes. Add pumpkin puree, cinnamon and nutmeg and continue beating until combined. Scrape down bowl when necessary.
Take mini muffin tins out of the fridge once they have chilled and are solid. Turn them upside down. Make sure they are close to the bench when doing this. Press the base of the tin and give them a shake and the shells will fall out.
Remove the rounds of baking paper and place on a tray back in the fridge until you are ready to fill.
Place pumpkin filling in a piping bag and pipe filling in to tart cases. Insert four pieces of cut liquorice into each side of the tart to form eight legs. Place two M&Ms at the front of the tart to form the eyes.
Place spiders in fridge until it is time to serve.