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Vegan Pumpkin Pie!

November 26, 2013

Mychael, one of the best employees on the planet Earth, made this pumpkin pie using empanada dough as pie crust. It was AMAZING!!!! I am hoping he makes it for us every month. Just throwing it out there.
Note**If you do not want to make empanada filling you can use canned pumpkin pie mix, it'll work the same.

From Mychael!


3 cups all purpose flour
1/3 cup packed brown sugar
1 1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1 cup vegetable shorting (keep cold) 
1 cup cold water

In a large bowl mix all dry ingredient's together. Cut in the shortening in to your flour mixture till it resembles course crumbles. Add water a little at a time as you begin to knead the dough. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Wrap dough in plastic wrap and place in the fridge for a couple of hours until chilled and firm.
Once firm, roll out dough on a floured surface and place in pie tin or pan. Cut the excess dough off the edges and place the pie tin back in fridge until ready to fill.


1/2 pound silken (soft) tofu
1/2 cup almond milk
3 cups Pumpkin Empanada Filling
pre heat oven to 350
Throw all of the filling ingredients in a blender and blend until velvety smooth, pour into pie crust and place into oven. Bake for 45-60 minutes. Pie should have a SLIGHT jiggle but not too intense. Place pie back in the fridge until cooled down and ENJOY!

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