Yes, I've made pumpkin pies for 3 years (for Xmas and Thanksgiving) and yes, I used tofu.
Texture is hardly different. You'd be hard pressed to notice. Family and friends certainly didn't.
That said, I'd do a test run with your particular tofu of choice as brands/types might make a difference, depending on your recipe.
I'm glad you brought this up as I need to make one that is soy-free this year. Gonna do some hunting and prolly make a test run on whatever I find (or adjust to suit), myself. So thanks for giving me the reminder with this thread!
I made one this year! It was delicious and identical to a regular pie. I used this recipe http://www.sunrise-soya.com/?p2=page2.jsp&page2=194], which used medium firm tofu because I can't seem to get silken tofu around here. I blended the whole thing in the blender to get it nice and smooth.
The one I make is stupid simple. It's just pumpkin puree, sugar, pumpkin pie spice and tofu, all whirred up and baked off. The recipe makes 2 pies which is really handy because that's how many my [flexitarian] husband will eat in about two day's time.
The cooking time on the tofu version may be longer. I cook mine for an hour and a half rather than just the hour that a typical recipe states. I test with a chopstick after 45 minutes to an hour's time just to make sure I am not getting things too well done.
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