One thing to take into account when using pilsner malt is that you probably want to do a 90 minute boil instead of a 60 minute one. One difference between these grains is the temperature at which they are malted. Pilsner is malted very low, and this low malt temp leaves a significant amount of DMS precursor. This DMS precursor quickly becomes DMS whenever the wort is above 140 degrees. The only way to get rid of it is to boil it off. DMS is removed from the wort through a vigorous boil, particularly a long (90min) vigorous boil. Also, you will want to chill it as quickly as possible, because when you get to flameout the wort will still be producing DMS until the temp gets below 140. If you can get there in five or ten minutes the amount produced will not be noticable, but if it takes you an hour to chill you'll probably noitce a "cooked corn" flavor in your beer.
Some DMS is ok in a pilsner, but not a pleasant flavor in a pale ale. Long story short, if you are using Pilsner for a Pale Ale, do a 90 minute boil and chill as fast as you can.