Author: Joe Behn

Cut pumpkin in half from top to bottom. Scrape off the seed.
Lay face down in a tray place in the oven and cook until soft (30 min.)
Scoop out soft pumpkin and measure out.
Eggs, 2, well beaten
Light brown sugar, 2/3 c. 
Salt, 1 tsp. 
Pumpkin pie spices, 1 Tbls. 
Pumpkin, 1 3/4 c. (20 oz.) 
Evaporated milk (20 oz.), 1 1/2 c. 

Make your own crust or buy an unbaked pie shell.

Combine eggs, sugar, salt. Add spices, add pumpkin and mix, add milk. Stir until smooth. Pour into pie shell. 
Bake at 400 degrees for 35 minutes.  
(Tooth pick test and use your judgement, ovens are different.)

1/2 c  Flour
1/2 c  Parmesan cheese
1/2 tsp Italian herbs
Salt & Pepper to taste
1 1/2c  zucchini, shredded
1 Egg, beaten
1 Onion, small, finely chopped
1/2 Tsp. Garlic (optional)
3 Tbls. Olive oil (or water) to moisten mixture

Mix all of the ingredients together. 
Olive oil, skillet, medium heat.
Drop mixture with laddle.
Press lightly to flatten.
Fry until golden brown.