Love pumpkin pie? Show it by baking your pie in a heart shaped cake pan. Cake pans are a little deeper than pie pans so you will need to increase your baking time about 15minutes. I grew up loving the the Libby's pumpkin pie recipe and now it is the only one I use for my family. You can find that recipe here. We substitute our own home grown sugar pumpkin puree in place of the canned pumpkin. And you can omit the salt if desired. I also make my own pie crust by mixing 3cups flour, 1cup butter, and 1cup water. This will make 2 pie crusts or one double (top and bottom) crust. Or you can make a gram cracker crust instead if desired by mixing 2 packs of graham crackers (crushed) with 5 tbsp sugar and 10tbsp of butter (melted). Press into bottom and onto sides of pan. Once you have your pie crust in the pan pour the pumpkin pie filling mixture on top. Bake at 425 degrees for 15 minutes. Then without opening the oven turn the heat down to 350 and bake for 45 to 60 minutes. Knife or toothpick inserted in the middle of the pie will come out clean when done. And don't forget the whipped cream. :)
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