Baked in red heart shaped pan. Took a long time to bake fully through and cake ended up slightly dry when finished. Use more butter, less flour, and more cream in the caramel sauce to keep it from hardening next time I make it. (Also use smaller/ more thin pan to allow for a thinner cake next time, since it took a long time to fully bake in the 8 inch heart pan)
With graham cracker crust, pre-baked for 10 minutes before adding pumpkin pie filling.
Made turkey and leaf accents out of gluten free pastry dough that I baked separately and added on top of the pie, once it was was cooled. (Next time I bake this pie, I want to use https://tidymom.net/pie-crust-cookies/ for the recipe to make the accents to top the pie.)
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