As wonderful as the crust sounds in this recipe I made only the custard. I made two minor (in my eyes) alterations, those being that I used 2 Tbsp of Splenda Brown Sugar Blend and used Penzey's Pumpkin Pie Spice in place of the cinnamon and nutmeg. The outcome is delightful. It's not too sweet and the flavors of pumpkin, vanilla and spice really shine. I made the full recipe of filling and I'm so glad that I did but it sure is hard to stop at one serving! It's very simple and quick to make and pure pleasure to eat. Made for Photo Tag.
Before my comments on the dish, I should explain the modifications made to the recipe with the permission of the posting chef. As a house of one, I wanted to try this but felt an entire pie would be too much. To half the dish I made four little individual tarts in Pyrex cups, and only placed the crust on the bottom of the cups not the sides. This gave me more crust than needed and less custard than I wanted. That takes me to the results, in a word yummy. The pumpkin custard is delicious and could stand well as a dessert on it's own without the crust. During preparation, it seemed as though there was a lot of vanilla but it added to the custard and brightened the flavors of the canned pumpkin. On personal tastes, I will add more cinnamon next time - but it is one of my favorite spices and never find there is too much of it. If you are expecting "pie crust" you might be dissappointed but I loved the taste and texture here - nutty, graining and chewy - it reminded me of a crisp. Indeed, I'm planning to use the extra on a baked apple soon. Thanks for posting and letting me play in the kitchen.