Dairy free filling for macarons.
You could do a cream cheese buttercream with a dollop of jelly:
170 g Earth Balance
120 g Tofutti Better than cream cheese, softened
3 egg whites
1/2 cup sugar
2 Tb water
1 tsp vanilla extract or vanilla paste or 1/2 vanilla bean split open and seeded.
Whip egg whites to soft peaks with a hand mixer. While they're mixing, combine water with sugar in a saucepan and bring to a boil and allow the syrup to reach 250F. Slowly add the sugar syrup to the egg whites. Whip til meringue is completely cool. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean. If you don't use it all, it will keep in the fridge for a few days.
Mix equal parts pumpkin puree with Tofutti Cream Cheese, then mix in pumpkin pie spice to taste.
You might also consider Confitures like jams, jellies, marmalades, etc.