Brian, The standard, basic recipes are great! Depending on your palette, I usually like to add more spices than what is asked for on the standard recipes (adding a little extra Ginger, Cinnamon, and Nutmeg can make a huge difference). Also, it's important to keep an eye on the pie while baking since it is very easy to over bake.

I love pumpkin pie as well and I think some cream cheese adds a great flavor. Maybe just about 3oz for a normal size pie, soften and mix in with all the pie filling ingredients.

We use what is called a Cake Saw - basically a serrated knife that evenly cuts the "crown" off the top of each layer. This way, when you place the layers together, they are both uniform in size, making for a nice presentation and much easier decorating surface.

If you pick something that you like, it tends to be much easier (and more fun) to really get into it. I recommend starting with simple desserts and save anything that is "yeast-risen" for later on down the road. Cakes and cupcakes are relatively easy but you can't go wrong with the basic Brownie or even Gooey Butter Cake!

I have found that the old fashioned (mixing by hand) way leads to the best results. And, in my opinion, Crisco is the way to go - just be careful not to overwork the Crisco because it will make the crust "mealy" instead of flaky.

Brian, Baking is a science and there is very little leeway when it comes to following the recipe. It is important to be as precise as possible. Cooking, on the other hand, provides more freedom as far as ingredients are concerned.