Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart {AIP-Friendly, Refined Sugar-Free}

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart Recipe {AIP-Friendly, Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, AIP-friendly, Refined Sugar-Free}

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart Recipe {AIP-Friendly, Refined Sugar-Free}

So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday! So let’s talk about pumpkin and carob instead, shall we? It’s a heavenly combo I was delighted to discover over the weekend! I’ve been really into carob and fruit combinations for a while now {like in this mango carob tart}, but never got to try it out with pumpkin and I’m glad to report the results are phenomenal. So if you’re not into pumpkin cheesecakes {you’re not my friend… jk}, or if you’re a bit bored of the chocolate and pumpkin combo {like that’s even possible… ;) }, then this carob pumpkin tart is for you!

Also, a quick note to the Paleo AIP folks — this recipe can be very easily adapted into an AIP-friendly pumpkin pie with a few tweaks. If you’re interested, see my notes at the end of the recipe.

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart Recipe {AIP-Friendly, Refined Sugar-Free}

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart Recipe:

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart {AIP-Friendly, Refined Sugar-Free}
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 7" tart (double ingredients for larger tart)
 
Ingredients
Crust Ingredients:
  • 2 tbsp coconut oil, liquified
  • 2 tbsp maple syrup (or liquid sweetener of your choice)
  • ½ tbsp pure vanilla extract
  • 5 tbsp pumpkin puree (I used 1 15oz can pumpkin puree in total for this recipe and took the 5 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
  • dash of salt
  • ½ tsp cinnamon
  • ¼ cup coconut flour
  • 2 tbsp tapioca flour
  • 3 tbsp carob powder
Spiced Pumpkin Filling Ingredients:
  • 1 cup coconut oil, liquified
  • 1⅓ cup pumpkin puree (or remainder of the 15oz can — see note in crust ingredients)
  • 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 (1 tbsp for AIP)
  • ¼ tsp allspice (omit for AIP)
  • ⅛ tsp cloves
  • ⅛ tsp nutmeg (omit for AIP)
  • ⅛ tsp ginger
Instructions
  1. Directions:
  2. Preheat oven to 350F. Oil a tart pan and set aside.
  3. Place all crust ingredients into a large mixing bowl, except for coconut flour, tapioca starch, and carob powder. Use an immersion blender to mix all the ingredients together until smooth (Note: if you don’t have an immersion blender, you can do this in a blender and then transfer to a mixing bowl). Add in remaining crust ingredients and mix the mixture with a wooden spoon (or by hand) until mixture is uniform.. Transfer the dough mixture into your tart dish and press it down with your hands to spread it evenly throughout the pan (base and edges) until it’s shaped and molded to the tart pan shape. Use a fork to pierce some holes along the base of the crust to prevent bubbling while baking. Place in the oven and bake for 20 minutes. Remove from oven and cool a on a rack.
  4. To prepare the filling, place all filling ingredients in a good blender (I used my Vitamix for this) and blend until mixture is smooth. Pour into the cooled tart crust. Refrigerate for 4-5 hours (or overnight) to allow the tart to set. Enjoy!
Notes
See infographic at the end of this post for helpful tips on cooking your own pumpkin and squash.

AIP Pumpkin Pie Recipe Alternative Notes:

- Instead of using this carob crust, use the crust from this pumpkin cheesecake (just follow the directions on there but in a tart or pie pan...).

- Omit 1 tbsp carob powder from the filling mixture (or leave it in as it adds a good flavor, but there isn't too much of it to say the tart tastes like carob...).

That's all -- pretty simple and would make an amazing AIP pumpkin pie!

Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart Recipe {AIP-Friendly, Refined Sugar-Free}

Happy baking!

xo Audrey

~~

This Gluten-Free, Vegan, and Paleo Carob Pumpkin Tart recipe has been shared with Sweet and Savoury Sunday, Natural Family Friday, Gluten-Free Fridays, Let’s Get Real Friday Party, Paleo AIP Recipe Roundtable, Allergy-Free Wednesdays, Real Food Wednesday, Gluten-Free Wednesdays, Fat Tuesday and Natural Living Monday.

** A big thanks to Adrienne @ Whole New Mom for featuring this recipe!

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