Gluten-Free, Vegan Carob Pumpkin Tart

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!

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

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!

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

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 Carob Pumpkin Tart

  • 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


A beautiful combination of carob and pumpkin, in a lush and satisfying tart dessert. Gluten-Free, Vegan, and Paleo recipe. No refined sugar.



  • 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:

  • 1 cup coconut oil, liquified
  • 1 ⅓ 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
  • ¼ tsp allspice
  • ⅛ tsp cloves
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger


  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).
  4. Add in remaining crust ingredients and mix the mixture with a wooden spoon (or by hand) until mixture is uniform.
  5. Transfer the dough mixture into a 7" 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.
  6. 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!


*For AIP, use a pinch of raw ground vanilla bean instead.

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

    1. Sarah C
    2. Min
      • Audrey
    3. Kayla
      • Audrey
    4. Kayla
      • Audrey
    5. Yuliya
      • Audrey

    Add Your Comment

    Recipe rating