Vegan Pumpkin Caramel Tart Recipe — Autumn Dessert Guide

This creamy vegan pumpkin caramel tart rivals traditional pumpkin pie. A simple granola crust, a silky cashew-pumpkin filling, a dark chocolate layer and a housemade coconut caramel make this dessert a winter favorite.

I still remember the first time I tasted this tart—instantly addictive. Even though it’s vegan, the texture and flavor are rich and comforting. It’s perfect for holidays or any time you want an impressive, plant-based dessert.

Don’t be intimidated by the ingredient list. Much of it is spices. The process breaks down into four straightforward components that you can prepare in sequence: crust, chocolate layer, pumpkin-cashew filling, and caramel topping. Multitask while things chill and the tart comes together easily.

4 Delicious Layers

Four layers combine for complex texture and flavor:

Crust – granola of your choice and melted coconut oil. This is a great way to use up leftover granola.

Chocolate layer – a few ounces of dark chocolate, melted to create a thin barrier between crust and filling.

Pumpkin filling – soaked raw cashews blended with pumpkin puree, maple syrup, coconut oil, almond milk and warming spices (fresh ginger, ground ginger, cinnamon, nutmeg, cloves and sea salt) into a velvety filling.

Caramel – full-fat coconut milk cooked with coconut sugar and arrowroot (or cornstarch/tapioca) until golden and thickened, finished with toasted pumpkin seeds and flaked sea salt.

How to Make this Vegan Pumpkin Tart

STEP 1: Preheat the oven to 350°F. Line the bottom of an 8″ springform pan with parchment paper and grease the sides with coconut oil.

STEP 2: In a food processor combine 2 cups granola and 1/4 cup melted coconut oil. Process until the mixture resembles wet sand. Press firmly into the pan and bake 20 minutes, until golden. Let cool completely.

STEP 3: Melt about 3 oz dark chocolate and pour it over the cooled crust. Chill in the refrigerator until the top feels firm, about 20 minutes.

STEP 4: While the chocolate sets, prepare the pumpkin-cashew filling. Drain and rinse 2 cups soaked raw cashews, then add them to a high-speed blender with 1/2 cup pumpkin puree, 1/3 cup maple syrup, 1/4 cup melted and cooled coconut oil, 2 tbsp unsweetened almond milk, a small piece of fresh ginger, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp nutmeg, a pinch of ground cloves and 1/4 tsp sea salt. Blend until completely smooth. Pour the filling over the chilled chocolate layer, smooth the top with a spatula and tap the pan to release air bubbles. Return to the fridge or freezer to firm up while you make the caramel.

STEP 5: For the caramel, combine about 200 ml (1/2 can) full-fat coconut milk, 1/4 cup coconut sugar, 1 tsp arrowroot starch (or corn/tapioca starch) and 1/4 tsp sea salt in a small nonstick pot. Cook over low heat for 10–15 minutes, stirring every few minutes, until the mixture turns a light golden brown and thickens. Remove from heat and let cool to thicken further.

STEP 6: While the caramel cooks, toast 2 tbsp pumpkin seeds in a dry skillet over low heat until fragrant and they begin to pop. Remove from heat and set aside.

STEP 7: Once the caramel has cooled, pour it over the pumpkin layer. Sprinkle with toasted pumpkin seeds and a pinch of flaked sea salt. Chill the whole tart in the refrigerator for at least 4 hours—ideally overnight—or for a few hours in the freezer until set.

How to Store

Store the tart in the refrigerator for up to 5 days. It freezes well for up to one month; let it sit at room temperature for about 10 minutes before slicing to make cutting easier.

Like this post? Here are other pumpkin recipes you might enjoy:

• Pumpkin Spice Freezer Fudge
• Baked Pumpkin Donut Holes
• Pumpkin Spice Blondies
• Easy Pumpkin Muffins