Gluten-Free, Vegan Carob Pumpkin Tart

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 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}

Happy baking!

xo Audrey


This post contains affiliate links for: the 7″ tart panimmersion blender and Vitamix used. 

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