1 lb. 9 oz. cake flour
2-1/2 t. baking powder
10 oz. fat
1 lb. 14 oz. sugar
1-1/2 tsp. salt
1-1/4 c. milk
5 eggs
1-2/3 c. milk
1 t. vanilla

procedure:
cake layers:
1. mix flour/ baking powder, and fat at low speed for 2 minutes. scrape down bowl, mix for 3 minutes more, add combined sugar, salt, and milk. mix 3 minutes more,
2. add half of combined eggs, milk, and vanilla. mix 30 seconds on low speed, scrape down bowl, mix 2 minutes, add remaining eggs mixture, mix 1 minute. scrape down bowl. mix 2-1/2 mjlnutes, pour into greased baking pan, bake 40-45 minutes at 350 degrees.

custard filling:
6 oz. cornstarch
1 lb. sugar
1/2 tsp. salt
1 pt. milk, cold
2 1/2 qts milk, hot
10 eggs, beaten
2 tsp. vanilla

procedure:
1. combine dry ingredients, add cold milk and stir until smooth,
2. add cold mixture to hot milk, stirring constantly, cook over hot water until thick,
3, add eggs gradually to thickened mixture, cook 7 minutes. remove from heat. add vanilla, cool. spread between layers of cake/ 1-1/2 cups per cake, sprinkle with chopped nuts and whipped topping,

Source: KJFSC

2 c. sugar
1c. brown sugar, packed
1-1/2 tsp. cinnamon
1-1/2 tsp. ginger
1-1/2 tsp. allspice
1/2 tsp. ground cloves
1-1/2 c. water
9 eggs
3/4 c. milk
15 oz. canned pumpkin
1/2 tsp. salt
3 baked pastry shells

procedure:

1. combine 1/2 cup sugar in heavy saucepan, with brown sugar,
spices, and water.
2. beat yolks with milk and pumpkin; stir into gelatin mixture,
3. cook stirring constantly until gelatin dissolves.
4. chill mixture, stirring occasionally, until mixture mounds slightly when dropped from spoon,
5. beat egg whites and salt until stiff but not dry. gradually
add remaining 1-1/2 cups sugar and beat until very stiff, fold in gelatin mixture, turn into baked pastry shells,
6. chill until firm, serve topped with whipped cream optional.

(the recipe calls for gelatin mixture, not listed in the ingredients, i assume this to be a package or two of unflavored gelatin).
source: KJFSC