1/4 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1 c. canned or cooked pumpkin
2 tsp. maple syrup
3 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. orange juice or light rum
1/2 c. coarsely chopped walnuts

PUMPKIN CREAM FILLING:

1 1/2 c. heavy cream
1/3 c. canned or cooked, mashed pumpkin
2 tbsp. confectioners' sugar
1 tsp. vanilla extract
1/2 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Cream butter and slowly beat in sugars, until light and fluffy. Beat in eggs, one cup pumpkin and maple syrup. Alternately add flour, baking powder, salt and baking soda, with orange juice. Fold in 1/2 cup nuts and pour batter into 3 greased and floured 8-inch round pans. Bake until cake tester inserted in center comes out clean, about 30 minutes. Cool.