Reducing pitch count is a common practice for getting more character out of other Belgian strains.
I think that common practice may not be ideal. From my experience, Belgian strains will give plenty of character regardless of fermentation temp or pitching rate. One of the best beers I've ever made was a Belgian Dark Strong that was massively overpitched.
This is entirely anecdotal, so take it for what it's worth. My beer is usually "average," sometimes worse, sometimes better, so I'm not claiming to be an expert on this. I've drank a fair number of homebrewed Belgian beers, and some commercial Belgian beers, that had far too many fusels/off-flavors for my taste. I had an oaked dark strong I entered in a contest in Denver, maybe 2-3 years ago. The OG was 1.095, FG 1.010. I used a whole yeast cake of 3787 from an enkel for it.
It scored really badly for being out of style because of the oak aroma, but the comments from the judges (BJCP certified, an apprentice, and a pro brewer). Here are some of the most frequent comments I got "balanced, smooth, complex, delightful, pleasantly warming, spicy/peppery, currants, very drinkable, 'I love the taste!'" After the contest, I gave a bottle to another certified judge. He was blown away by how balanced and smooth it was, while still having the typical fruity/spicy character you'd expect in a Belgian beer.
I've made a lot of Belgian beers the "low-pitch, hot-ferment" method, and none of them were anywhere near as good as that oaked BDS was. YMMV, but I haven't found underpitching to do anything but make my beer worse.