During the winter one of our traditions is to eat pumpkin pie for breakfast. It started one Thanksgiving when I had tons of pie leftover and figured, you know, it's probably better for the kids then some sugary cereal- so why not?!
Now between Thanksgiving and Christmas I make sure to make pumpkin pie a few times. My husband doesn't care about pie crust, so for our breakfast "pies" I just leave the crust out- kind of a pumpkin custard. I just pour it into a 9x13 and bake like it says on the can. This baking dish is a bit larger than a 9x13, so I don't have to be quite as careful as I'm putting it in the oven.
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