Cheffy, do you need an apprentice?

LOL..... Do you know how many times I get Asked that? You'd be welcome anytime if I did... Along with Joni ( Sockoni), Trent, ( although he would probably teach ME shit I didn't know ) and Zoomers.....

can I be welcome too please ? I have promised myself one day when I am done being a software programmer, I will help me become a pastry chef.

Oh no, totally different. The gingerbread recipe gives the crust a totally unique texture.

So do blind bake that crust first or fill it with pumpkin goodness and bake it?

I am also a pumpkin whore! Pumpkin cheesecake, pumpkin icecream, pumpkin pie (now going to try Trent's way), pumpkin sausage soup, pumpkin cheesecake muffins...the list goes on & on. My DH dreads fall as I turn in to a crazed pumpkin lady!! My poor customers at my restaurant are going to get the brunt of it this year!

I LOVE that soup. It sounds so weird to most, but it is to DIE FOR! You should post your version!

I use the same recipe (with some alterations) as zoomers. Kirsten, didn't you post that recipe somewhere? If not, I'll post it. I use more cream & less chicken broth. I'm convinced that heavy cream makes everything better!! Oh, speaking of heavy cream, I'll have to post my creamy mushroom & bacon "recipe", if I can figure out how much of everything I put in. It has become a very popular soup at my restaurant & is requested for many of our private parties. It's thick & creamy & has tons of parmesan. Did I mention that healthy is not part of the recipe??