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Pumpkin Tart


  • (serves 16-20)

    For the crust
  • 50g coconut oil (melted)
  • 30g maple syrup
  • 1/2 tbsp pure vanilla extract
  • 150g pumpkin puree
  • dash of salt
  • 1/2 tsp cinnamon
  • 115g Vanilla Huel Powder (add more if too wet)
  • For the filling
  • 300g pumpkin puree
  • 200g coconut oil (very soft or liquified but not hot)
  • 50g cocoa powder
  • 20g maple syrup
  • 2 tsp pure vanilla extract
  • dash of salt
  • 1 tsp cinnamon
  • pinch of cloves
  • pinch of allspice
  • pinch of nutmeg
  • For the spiderweb
  • 4 tbsp icing sugar
  • 1 tbsp water


  • Pre-heat oven to 180C, grease a tart tin and set aside.
  • Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a mixing bowl and use a hand blender to blend the mixture into a smooth consistency. Add Huel and mix well using a wooden spoon until everything is thoroughly combined.
  • Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in the pre-heated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.
  • In the meantime, place all filling ingredients into a blender and process until mixture is smooth. Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
  • Mix the spiderweb mixture ingredients together until fully smooth. Note: start with just 1 tbsp water and increase the quantity only if necessary so that the mixture is runny enough but not too thin.
  • Pour the icing into a piping bag and pour onto the top of the tart in a spiral pattern (see below), starting in the centre of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer and draw a line from the centre of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb.
  • Chill tart in the fridge for at least 2-3 hours and then enjoy!

    Nutrition (per portion)

    kcal 200
    g %TE
    % fat 16 72
    % protein 3 6
    % carbs 10 21
    of which sugars 5 10

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