Fresh Pumpkin Pie

2 Beaten Eggs
1 1/2 Cups fresh Pumpkin*
3/4 Cup sugar
1/4 cup brown sugar
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 3/4 cup evaporated milk
9" deep dish raw pie shell

Combine all the ingredients together and pour into raw pie shell. Bake at 425 degrees for 15 minutes and then 45 min - 1 hour at 350 degrees. Cook until knife insterted in the middle comes out clean.

To use your pumpkin cut into pieces and bake on a cookie sheet at 350 degrees until fork tender. Scrape off pumpkin and blend in blender.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 eggs
1 c. oil (1/2 c. oil & 1/2 c. applesauce)
*1 (16 oz.) can pumpkin (or 2 cups fresh)
2 tsp. milk
2 c. sugar
1 tsp. salt
2 tsp. soda
2 tsp. vanilla
4 tsp. baking powder
2 tsp. cinnamon
4 c. flour
1 pkg. chocolate chips

Cream together eggs, oil, and pumpkin. Then add and mix together remaining ingredients. Drop by spoonfuls onto greased cookie sheet. Bake at 375 for 10 minutes.

*I substituted banana squash for pumpkin and the cookies tasted great! Anyone wanting a banana squash to try this out with, please ask I have plenty :)

Butternut Squash Layer Cake

Cake
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 cup mashed, cooked butternut squash
1 teaspoon maple flavoring
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup milk
1 cup chopped walnuts (optional)

Browned Butter Frosting
3/4 Cup butter
6 Cups powdered sugar
4-5 tbsp. milk
2 tsp. vanilla


DIRECTIONS
In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.

For frosting
In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large mixing bowl combine powdered sugar, 4 tbsp milk, and the vanilla. Add browned butter. Beat with an electric mixer on low speed until combined. Beat on medium to high speed, adding additional milk, if necessary to reach spreading ocnsistency. Spread between layers and over top and sides of cake.