So apparently it’s national pumpkin cheesecake today, and here I am sharing a gluten-free, vegan, and paleo carob pumpkin tart instead. That’s because I’m a little ahead of the curve—I shared my pumpkin cheesecake recipe yesterday.
Let’s talk pumpkin and carob. I discovered this delightful pairing over the weekend and loved it. I’ve been experimenting with carob and fruit combinations for a while—like in my mango carob tart—but I hadn’t tried pumpkin until now. The result is wonderful. If you’re not into pumpkin cheesecakes (kidding!), or tired of the usual chocolate-pumpkin pairing, this carob pumpkin tart is a fresh, satisfying alternative.
A quick note for those following the Paleo AIP protocol: this recipe can be easily adapted into an AIP-friendly pumpkin pie with a few small changes. See the notes at the end of the recipe for guidance.
Gluten-Free, Vegan Carob Pumpkin Tart
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A beautiful marriage of carob and pumpkin in a lush, satisfying tart. This recipe is gluten-free, vegan, paleo, and made without refined sugar.
- Author: Audrey @ Unconventional Baker
- Prep Time: 15 minutes
- Cook Time: 4 hours, 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 7″ tart
- Category: Tarts
- Method: Baked
- Cuisine: Dessert
Ingredients
Crust:
- 2 tbsp coconut oil, liquified
- 2 tbsp maple syrup (or liquid sweetener of your choice)
- ½ tbsp pure vanilla extract*
- 5 tbsp pumpkin puree (from a 15oz can or your own cooked, well-drained pumpkin)
- dash of salt
- ½ tsp cinnamon
- ¼ cup coconut flour
- 2 tbsp tapioca flour
- 3 tbsp carob powder
Spiced Pumpkin Filling:
- 1 cup coconut oil, liquified
- 1 ⅓ cup pumpkin puree (remainder of the 15oz can if using the same)
- 6 tbsp maple syrup (or liquid sweetener of your choice)
- 2 tsp pure vanilla extract*
- dash of salt
- 1 tbsp carob powder
- 2 tsp cinnamon
- ¼ tsp allspice
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ⅛ tsp ginger
Instructions
- Directions:
- Preheat the oven to 350°F. Oil a 7″ tart pan and set it aside.
- For the crust, combine the wet crust ingredients in a large mixing bowl, except for the coconut flour, tapioca starch, and carob powder. Blend with an immersion blender until smooth. If you don’t have an immersion blender, use a regular blender and then transfer the mixture to a bowl.
- Add the coconut flour, tapioca starch, and carob powder. Stir with a wooden spoon or your hands until the dough is even.
- Press the dough into the prepared 7″ tart dish, spreading it evenly across the base and up the sides. Prick the base with a fork to prevent bubbling. Bake for 20 minutes, then remove and cool on a rack.
- Prepare the filling by combining all filling ingredients in a high-speed blender and blending until completely smooth. Pour the filling into the cooled crust. Refrigerate for 4–5 hours or overnight to set. Serve chilled and enjoy.
Notes
*To make this AIP-friendly, replace the pure vanilla extract with a pinch of raw ground vanilla bean.
