Vegan Pumpkin Pie Whip Dip

I use to make a simple pumpkin pie dip throughout the Holidays but since going vegan, I wasn’t sure how all the vegan alternatives would work in this. I’m SO glad I took the time to find out. This ended up being the best pumpkin pie dip I’ve ever had. My taste tester, Zoe, agreed that it’s delicious.

This recipe takes just a few minutes and when you’re done licking the spoon (you WILL definitely lick the spoon!) you can use this as a dip for any vegan graham crackers, gingersnap cookies, pretzels and even apples and bananas. I’m betting a dollop of this on top of your favorite vegan pie would be heaven, too.

Even though I enjoy and love eating and posting more healthy vegan recipes, this one is certainly a junk food. Holidays are a pretty good reason to enjoy a little bit of junk food here and there!

I find my vegan ingredients from a local health food store but I’ve heard that Kroger carries these vegan alternatives at some locations.

If you plan to make this for a large Holiday gathering, you may want to double the recipe.

What you need:

4 oz softened Tofutti plain cream cheese (half the 8oz container) or other vegan plain cream cheese

1/2 of a 15 oz can of pumpkin purée

1/2 of a 9 oz tub of So Delicious cool whip

1/2 cup coconut sugar or brown sugar

1/2 tsp pumpkin pie spice

1/4 tsp cinnamon

Dash of nutmeg


Add cream cheese, pumpkin purée, sugar, pumpkin pie spice, cinnamon and nutmeg to a bowl and mix well with a hand mixer until completely combined.

Gently fold the whipped cream into the pumpkin mixture with a large spoon until blended.

Lick spoon and start dipping your crackers, cookies and/or fruit!

You can serve immediately or store in the fridge for a few days (if it lasts that long!).

Tomato Basil Quinoa Brown Rice Blend

Another one pot dish! Which we all know is perfect for busy Fall and Winter schedules. 

This is, by far, the easiest recipe I’ve shared so far and I hope you and your family enjoy it as much as we do! I make it at least once a week and serve it up a little differently each time. In the photo, I have it topped with guacamole and Tofutti sour cream. Rice and bean tortilla chips on the side (not pictured). It was pure taste bud pleasure!


You can do some much with this recipe! Toss it in a Buddha bowl with greens (spinach/ broccoli) and some crispy tofu. Try it in a burrito with romaine, peppers and mushrooms. This goes amazing over top a baked sweet potato, too! 

One of my favorite ways to serve this, as a lunch dish, is to toss some leafy greens with lemon tahini dressing and mix the tomato basil blend in the salad. Really the possibilities are endless. 

I found a quinoa/ brown rice blend at Aldi’s and I’ve seen some at Kroger, too. I imagine it shouldn’t be too hard to get ahold of but if you can’t, just do equal parts brown rice and quinoa for the blend. 

What you need: 

1 1/2 cups quinoa brown rice blend

1 15 oz can diced tomatoes (or about 1 1/2 cups fresh chopped tomatoes)

1/4 tsp onion powder

1 tablespoon tomato paste

1 tablespoon fresh basil (minced)

1 clove garlic (minced)

1/2 tsp paprika 

1 1/4 cups water 

1 can organic black beans (rinsed well)

Sea salt and pepper to taste 


In a medium pot bring water, diced tomatoes, onion powder, garlic, basil, tomato paste and paprika to a boil. Add the quinoa and rice blend. Stir well, cover and reduce heat to low. Allow to simmer on low for about 20 -25 min, stirring ocassionally. 

When all the water is mostly soaked up, add the black beans and mix well. Cover and simmer (stirring every couple minutes) until all the water is completely soaked up and rice and quinoa are tender. About 7-10 additional minutes. Salt and pepper to taste.

Remove from heat and let cool for 5 minutes. Serve immediately and/or store in air tight container for up to 3 days in the fridge. 

Makes about 2 1/2 cups. 

If you think of any other creative ways to serve this dish up, let me know in the comments!