When I cook for a lot of people on Thanksgiving, I make pecan and pumpkin pies. This year, I'm only cooking for a few people so instead of making two pies, I'm making one that combines the flavor of pecan and pumpkin.
I let the crust soften at room temperature for a few minutes before loosening the pan around the top of the crust. If it doesn't separate from the crust easily, don't force it; you don't want to break the crust. Let the crust soften a few more minutes and try again.