I have tried pumpkin pie once many years ago when I was in America. I don't remember whether I liked it or not so decided to try Tatiana's recipe. I also looked forward to trying the popular American graham crust. As we don't have graham crackers in Australia, Google suggested I substitute Shredded Wheatmeal so that's what I did. (I also made my own butternut pumpkin puree.)
The crust was easy enough to make, although (for once) the quantity seemed just a tad small to line my pie dish. I also had to add just a bit more butter to make the crumbs stick better. Nothing drastic though.
Thirty-five minutes was enough in my fan-forced oven because after that it started to burn slightly around the edges. (I wished the recipe specified whether the temperature was for a conventional or fan-forced oven. I was getting slightly annoyed by the small details that have been left out of many recipes and for an amateur cook were important.)
The pie came out beautifully from the oven and I couldn't wait to taste it. I'm sorry to say but I was majorly disappointed yet again. The crust was fine but the filling didn't impress me. For the recipe's defence, it could be because I'm not a fan of cream mixed with eggs which gave it a bit of a flan flavour. My husband liked it and thought it was fine. (He is a big fan of the flan.) His family gobbled it up as well so maybe the pie was good, just not to my taste.