I used 1 1/2 cups pumpkin as that was what I had left over from another recipe. I added 1 1/2 Tbsp flour. Instead of allspice I used 1/4 tsp nhutmeg, ginger and cloves. Used only 2/3 cup sugar + 2 Tbsp. The shortbread crust I followed the recipe.
I had already made a shortbread crust in a 9x13 pan (the pecans had gone bad, so I had to make a change), so I used the filling on that crust. It was thin, but very good. I will try it on the 8x8 next time. The texture and taste was excellent. Thank you for yet another great recipe!