Savory Pumpkin Empanada

My mom (who is vegan) and me(not vegan) do not partake in turkey for thanksgiving and this year she's firmly handed the holiday reigns over to my sister (she's got the bigger house, lol). Anyway, since my mom has finally hit a point where she's letting go of some of the holiday control i'm trying to wrestle the vegan main thanksgiving dish away from her---think YEARS of my mom marinating tofu slabs in various things and for a few years infamously covering it in dry phyllo dough to imitate "turkey skin" ((shudder)). So i'm trying to think of a fun alternative dish and am tinkering with the idea of a savory pumpkin empanada. I'm having trouble finding a recipe that fits so i'm thinking of making up my own filling and wanted some input. I want to make sure that there's texture inside so it's not all mush. Also, i'm not sure on the amounts of seasonings. I expect i'll have to make a few batches to work it out. Anyway, any thoughts or suggestions for the filling are appreciated, thank you!

1 can pumpkin
1/2 onion, minced
1 stalk celery, chopped
couple gloves of garlic, chopped
salt
pepper
red chili flakes
sage
toasted, finely chopped walnuts

I'm thinking saute the onion, garlic, celery- add in the pumpkin, spices and toasted walnuts. But this seems like it would be too plain a filling--like I might be missing some spices? Perhaps a little nutmeg?